In a medium saucepan, combine the chopped strawberries with the sugar and coarsely mash with a potato masher. Let the strawberries stand until they release their liquid, about 20 minutes. Meanwhile, prepare an ice-water bath and set a medium bowl in it.
Add the water to the crushed strawberries and bring to a boil, then simmer over moderate heat until the strawberries are softened, about 5 minutes. Stir in the dessert wine and strain through a fine sieve set over the bowl in the ice bath, pressing lightly on the solids. Stir occasionally until chilled, about 5 minutes. Wipe out the saucepan and return the strawberry liquid to it. Sprinkle the gelatin over the strawberry liquid and let stand for 5 minutes.
Set six 1/2-cup ramekins on a rimmed baking sheet. Spoon the sliced strawberries into the ramekins. Cook the strawberry liquid over moderate heat just until very warm and the gelatin has completely dissolved, about 2 minutes. Ladle the liquid over the sliced strawberries and refrigerate until firm, at least 6 hours or overnight.
Meanwhile, preheat the oven to 400°. On a small, lightly oiled rimmed baking sheet, toss the pistachios with the maple syrup until coated. Spread the pistachios in an even layer and bake for 3 minutes, or until glossy. Let cool completely, then coarsely chop the nuts.
To unmold the gelées, run a thin knife around the inside of the ramekins. Dip each ramekin in a bowl of boiling water for 5 seconds, then invert the ramekins onto plates to release the gelées. Sprinkle the strawberry gelées with the candied pistachios and serve.
Make Ahead: The candied pistachios can be stored in an airtight container for up to 5 days. The gelées can be refrigerated for up to 2 days in their ramekins. Unmold the gelées just before serving.