Fresh strawberries briefly and gently poach in vanilla- and thyme-scented rosé wine for a versatile spring condiment: Serve it for dessert over ice cream, angel food cake, or pound cake; or use it at breakfast to top your yogurt or oatmeal. You can also try this technique with raspberries or blackberries if they’re more plentiful at the farmers market. If your rosé is on the sweet side, start with 1 tablespoon of honey, and add more as needed.

Ann Taylor Pittman
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Credit: Victor Protasio

Recipe Summary

10 mins
20 mins
Serves 8 (serving size: 1/3 cup berries and 2 tbsp. sauce)


Ingredient Checklist


Instructions Checklist
  • Bring first 3 ingredients to a boil in a saucepan. Reduce heat to medium; cook until syrupy and reduced to about 1 cup, 12 to 15 minutes.

  • Split vanilla pod in half lengthwise; scrape seeds into wine mixture. Add pod to mixture. Stir in berries. Reduce heat to low; cook 2 minutes (mixture will not come to a simmer).Remove from heat; pour mixture into a bowl to cool completely. Discard vanilla pod and thyme sprigs; garnish with thyme leaves, if desired.