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Strawberries in Moscato 500g strawberries, hulled 1 cup Moscato Rosa 250ml double cream ¼ cup roasted and shelled pistachio nuts Place the strawberries in a non-metallic bowl, pour Moscato over and refrigerate for at least an hour. Divide the strawberries and some of the wine between four serving dishes, and top with cream. Roughly chop the pistachio nuts (if they are salted, rinse them under water first) and sprinkle over the cream. 
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