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.