To kick off our Rosé celebration this Saturday and get your taste buds primed, we’ve used a nicely balanced rosé wine, like Anne Pichon's Grenache Rosé, to poach this summer's favorite berries. The rosé has a delicate balance of fruit and acidity - it's perfect for sipping, and also for poaching! This is a beautiful, sweet, and slightly savory summer dish to serve at brunch or dessert, when it just has to be Rosé All Day! Enjoy!

Ingredients

• 2 cups dry Rosé* 

• 2 tablespoons honey*

• 1 tablespoon peppercorns

• 4-6 sprigs thyme

• 1 cup quartered strawberries

• 1 cup whole blackberries

*Items with an asterisk can be found at The Cheese Shop of Salem!

Directions

1. Add rosé, honey, peppercorns and thyme to a medium sauce pan. On medium-high heat, bring to a boil, then reduce heat to medium-low and simmer for 10-15 minutes.

2. Reduce heat to low, add berries and cook for 2 minutes. Remove pan from heat and pour berries and wine into a bowl and chill until ready to serve.

3. Served over ice cream, pound cake, or alone with Labneh (have you tried our Labneh, yet?!) or crème fraiche.