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4 cups sweet Chardonnay (I used Sutter Home)
1 cup chopped fresh (and I mean you cut that sucker out of its prickles) pineapple (I used the heart--yes, that's right. All you need is the essence of it, so I suppose if you have no other use for a whole, fresh pineapple, use canned, carefully-drained)
1 quart rinsed, cored and sliced strawberries
3-4 tbsp brand-name Karo or other corn syrup WHICH DOES NOT CONTAIN HIGH FRUCTOSE.
1-2 tbsp Lyle's Golden Syrup
1/2 vanilla bean (that's a half lengthwise)

Cook the Chardonnay over super-low heat. You don't even want this to reach a simmer. When it's about 1/3 less than the original volume (at least 1 hour later, possibly more) add the pineapple. When that is at 1/2 volume, add the strawberries. You will notice that, after it reaches temperature, it will actually begin to bubble. Let it. Don't touch anything but to stir it every once in a while. You will cook this about another hour, until the air smells of strawberries and the berries themselves begin to gray.

Strain the sauce. Add the Karo, Lyle's and vanilla. Store in an airtight glass container. Let reach room temperature before refrigerating.

Great hot over ice cream. YMMV over cake and strawberries (girlchild: OM NOM, boychild: Uh...)
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Hilary's geek soup

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