Summer calls for a light little after dinner treat. I’m not feeling like Red Wine Chocolate Cake with Cabernet Frosting right now….I’m feeling like some Rosé Poached Summer Berries with Honey and Vanilla instead. This lovely dessert is very easy to make and since it uses just 2 cups of rosé, you’ll have some left for sipping. The acidity of the wine adds a complexity here to the sweet berries and real vanilla beans make it seem even more decadent.
I put the liquid in this recipe on the burner while I was making dinner. Once the sauce is made, you simply add the berries and then set aside to cool. I served it over a dollop of Siggis yogurt for some protein and tartness and then put a scoop of very lightly sweetened whip cream on top. What a treat for the end of a summer meal. I like to serve my desserts in small little dishes. When you do that, I think guests tend to pay more attention and to treat it like what it is: something special. Also, it’s an exclamation point to the end of your evening together.
I made this Rosé Poached Summer Berries with Honey and Vanilla dessert on Memorial Day weekend when I was visiting Central Washington, a place called Lake Chelan. With a population of about 4000, that number likely doubles when campers and bachelorette parties start rolling in. Aside from a beautiful, pristine lake you can swim in (though it’s a bit chilly), there is hiking in the desert bluffs that climb steeply out of the lake and a cute little downtown with shops and restaurants. Everything is casual and as the heat soars into the 90’s, shorts and flip flops rule. The best thing about this area is the fantastic wine. Wineries surround the entire lake and reach up into the hills where they all feature sweeping views and extensive lawns where you’ll decide to purchase a glass after your tasting just so you can be part of it for awhile. With over 30 wineries in the region now, the AVA features Syrah, Merlot, Malbec, Riesling, Pinot Gris, Gewurztraminer, Chardonnay, and Pinot Noir. Though it is a warm region, the “Lake Effect” creates mild, favorable temperatures for grape growing.
- 2 cups dry rosé wine
- 2 tablespoons honey
- 2 thyme sprigs
- 1/2 vanilla bean pod
- 1 pound fresh strawberries (hulled and halved)
- 1/2 cup fresh blueberries
- Bring rosé, honey and thyme to a light boil in a small/medium saucepan. Reduce heat to medium and cook until syrupy and reduced to about 1 cup, 12-15 minutes. Split vanilla pod in half lengthwise with a knife and scrape seeds into wine mixture. Add pod as well. Stir in berries then reduce heat to low. Cook 2 minutes. Remove from heat and pour into a bowl to cool completely. Remove vanilla pod and thyme sprigs. Serve over yogurt, ice cream, chia pudding or angel cake.
Ginger Hultin,MS, RD, CSO
Thanks for visiting! If you’re like me: obsessed with eating, wine, going out and traveling, you’re in the right place. Champagne Nutrition® LLC is a Registered Dietitian-run concierge virtual practice helping clients look and feel better. On this blog, you’ll ﬁnd cocktails, mocktails, and plant-based recipes that are easy to make quickly at home and pack for leftovers on your adventures.