3 cups red Zinfandel wine
1 1/2 cups frozen unsweetened raspberries
1 cup sugar
1 6-inch and 1 3-inch piece vanilla bean split lengthwise
3 cups fresh raspberries
toasted sliced almonds
fresh mint springs or kiwi for garnish
Bring wine, frozen berries, sugar and vanilla beans to a boil, stirring until sugar dissolves; simmer five minutes. Increase heat and boil until reduced to 1 1/2 cups – ten to twenty minutes. Strain into a bowl, pressing to extract pulp. Cool to room temperature. Keeps in refrigerator for a couple of months.
Serve over ice cream with berries, almonds and garnish.
Easy and my crowd goes back for seconds.