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Rosé Poached Summer Berries with Honey and Vanilla

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Servings: 8
Author: Ginger Hultin


  • 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.