As if you needed another excuse to open a bottle of rosé this summer, this dessert is worth making again and again. Simmer wine with some sugar and fruit (I use lemon zest) and vanilla bean, gently poach your berries in it, then boil the remaining liquid down until syrupy. I love it over ice cream but it's excellent with yogurt, whipped cream, or pound cake. —Posie (Harwood) Brien
Test Kitchen Notes
For more ways to play with rosé-poached berries, see the full article. —The Editors
zest of 1 lemon (optional)
vanilla bean paste or vanilla extract
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.
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.