Rosé-Poached Berries

• 2 cups rose wine
• 1/4 cup sugar
• zest of 1 lemon (optional)
• 1/2 teaspoon vanilla bean paste or vanilla extract
• 2 tablespoons framboise (optional)
• 1 quart fresh strawberries

1. Bring the wine, sugar, and lemon zest (if using) to a boil over medium-high in a medium saucepan, stirring to dissolve the sugar. Reduce to a simmer and cook for 10 minutes, or until it begins to reduce.
2. Add the vanilla and berries and cook for 5 minutes until the berries are soft. Transfer the berries to a bowl using a slotted spot. Add the framboise (if using) and continue to cook the liquid until it reduces to about 3/4 cup and gets syrupy, about 15 more minutes over medium-low heat. Let the syrup cool, then serve the fruit with the syrup over ice cream or anything you like! If you aren't serving it right away, mix the syrup and berries back together and let them sit as the flavors will intensify.

rosue wine, sugar, vanilla bean paste, framboise, fresh strawberries

Taken from food52.com/recipes/77164-rose-poached-berries (may not work)