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3 cups of fruit: blackberries, raspberries, blueberries, peaches, pears, or bing cherries, rinsed, pitted, cored, skinned (as you prefer). Also see note below.
1 cup sugar
1 cup Zinfandel Rose`
2 1-inch long strips of lemon zest
1 teaspoon vanilla extract
Plain Vanilla Ice Cream, Pound Cake or Angel Food Cake (topped with ice cream or whipped cream, doubly good)
Prepare fruit. Place all ingredients in a non-reactive, heavy saucepan and bring to a gentle boil. Simmer for 15 minutes or until fruit is softened. If using vanilla bean, put in with ingredients. If using vanilla extract, add it during the last few minutes. Take out and discard lemon zest. Serve warm or chilled. Serves 6. **Note: In the winter, when some of these fruits aren’t available fresh, I use dried or frozen fruit and it tastes just as good.
Pedroncelli Winery ~ A Sonoma County Tradition Since 1927