2 tablespoons Vin Santo,* Muscat wine or cream Sherry
1/4 teaspoon vanilla extract
1/4 teaspoon (packed) grated lemon peel
Directions
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.
