2 pints strawberries, washed, stemmed and cut into quarter-inch slices 1 cup kosher Zinfandel (such as Herzog Wine Cellars Late Harvest Zinfandel)

Step 1 In a medium bowl, toss the strawberries with the wine and refrigerate, covered, overnight.

Step 2 Reserving the wine, strain the strawberries. Pour the wine into a small saucepan, bring it to a boil and reduce by about half; it should be thick and syrupy. Cool completely. Reserve the strawberries and their sauce separately until serving. The strawberries will keep for 1 day refrigerated.

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