Ingredients:
FRUIT TOPPINGS:
5 cups of mixed berries
1 cup of Yellow Butterfly Grande Red Dry Wine
2 tablespoons lemon juice
3 tablespoons melted butter
Dash salt
1 1/4 cup sugar
1/4 cup instant tapioca
BUSCUITS:
2 1/3 cup biscuit mix
3 tablespoons melted butter
3 tablespoons sugar
2/3 cup half & half
FROZEN CREAM:
1/2 cup Ferrante Lake Erie White Catawba
3 tablespoons sugar
1 cup heavy whipping cream

Instructions:
1. Put berries in a medium sauce pan; add red wine & simmer 45 minutes on medium low heat.
2. Stir in juice, butter, salt, sugar- stir to mix.
3.Cool.
4. Add tapicoia and let sit 15 minutes.
5. Bring back to boil to thicken.
6. Cool completely & set aside.
7. Combine biscuit ingredients together in a medium bowl.
8. Drop onto ungreased cookie pan to make 8 equal biscuits.
9. Bake for 8 to 10 minutes in preheated oven (425 degrees) or until golden.
10. Whisk together white wine and sugar; slowly stir with cream.
11. Whisk until cream is almost to soft peaks.
12. Keep cold or freeze for 4 hours before serving.
13. To assemble, crumble biscuits into 8 separate bowls, top with berry mixture; top with cream mixture and serve right away.