- 1 pound fresh strawberries, hulled, quartered (about 4 cups)
- 1/3 cup sugar
- 2 tablespoons Vin Santo, Muscat wine or cream Sherry
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon (packed) grated lemon peel
- Puree 1 pound strawberries in processor. Transfer puree to heavy large saucepan. Mix in sugar, Vin Santo, vanilla extract and grated lemon peel. Simmer over medium-low heat until sauce is reduced to 2 cups, stirring often, about 15 minutes. Cool. (Sauce can be prepared 2 days ahead. Cover and refrigerate.)
- Vin Santo is an Italian dessert wine sold at some liquor stores and some specialty foods stores.