Rosé Poached Strawberries

It was a great day in ENC (that’s Eastern North Carolina!) yesterday…perfect for picking fresh strawberries! Yep, those Beatles said it accurately; strawberry fields forever. So i went right out and picked a bunch of the sweetest little (and big) jewels around. Talking about home grown…as good as it gets just got better!  Follow me all the way to this tasty treasure. Try it. You will want it daily!  Strawberry Fields II

Dessert Rose Poached Strawberries
2 cups rosé wine
2 Tbs honey
2 thyme sprigs
1/2 vanilla bean pod
1 lb fresh strawberries, hulled and halved
Thyme leaves for garnish

In saucepan, bring rosé, honey, and thyme sprigs to boil.
Reduce heat to medium.
Cook until syrupy and reduced to about 1 cup, about 12 to 15 minutes.
Split vanilla pod in half lengthwise; scrape seeds into wine mixture.*
Add pod to mixture as well.
Stir in berries.
Reduce heat to low; cook 2 minutes. (Mixture will not come to simmer.)
Remove from heat.
Pour into bowl to cool completely.
Discard vanilla pod and thyme sprigs.
Serve over what you desire and garnish with thyme leaves.

*If you don’t have a vanilla bean, just add a generous Tbs of good vanilla extract.

Can be served over yogurt or oatmeal for brunch.
Excellent for dessert over ice cream.
May use raspberries, blackberries, or any combination.

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