Over stove top, reduce remaining 2 ½ cups wine over medium heat for 35-40 minutes or until it reduces to about 1 cup. Add honey and stir. Set aside.

In a cast iron skillet on outdoor grill or fire, roast strawberries and cherries over medium low heat with ½ cup wine, covered, for 15 minutes. Stir occasionally, being careful to not burn with heat fluctuations that may happen.

Remove cover from strawberries at 15 minute mark and continue to roast, stirring occasionally for another 25 minutes, for a total of 40 minutes or until strawberries turn syrupy and liquid is minimal.

Add reduced wine and honey to strawberries while still roasting. Stir and continue to roast for another 15 to 20 minutes or until reduced and syrupy once again.

[optional] Remove from heat and add orange blossom water.

Serve warm over ice cream and store any leftovers in airtight container.