Baked Rose & Rosé Souskluitjies

Serve warm with cream, custard or gelato for a generous dessert that won’t easily be forgotten.

1½ cups Mourvèdre Rosé 1½ cups water 1 cup lemon juice or red wine vinegar ½ cup strawberry & rose flower preserve 1 cup sugar 30g butter 1–2 tsp (5–10 ml) rosewater 2 cups self-raising flour 1 tsp baking powder 2 Tbsp castor sugar 1 tsp salt 125g cold butter grated zest of 1 lemon 3 Tbsp milk 2 eggs 60g roasted & salted almonds 200g fresh strawberries