Instructions: Whisk 1/4 cup of the wine and cornstarch in small bowl; set aside. Combine remaining 1 cup wine, sugar and vanilla bean in medium saucepan. Heat to boil.

Whisk in cornstarch mixture. Return to boil; cook until thickened. Set aside.

Melt butter in medium skillet over medium heat. Add strawberries; cook 1 minute. Remove vanilla bean. Add sauce and one turn of pepper mill. Heat to boil; remove from heat. Divide strawberries and sauce among serving bowls. Place scoop of ice cream in center of each bowl. Garnish with mint.

Makes 6 servings.

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