Making a simple syrup with the sauterne, sugar and rosemary results is an intense herbal flavor – a perfect marriage with the blackberries and apricots.
In the saucepan, add 2 cups of sauterne, sugar and rosemary sprigs. Turn heat to medium high, bring liquid to a boil and lower heat so that liquid reduces by half. When liquid has been reduced, discard rosemary sprigs, strain the rosemary liquid into a container and chill in refrigerator.
Making a simple syrup with the sauterne, sugar and rosemary results is an intense herbal flavor – a perfect marriage with the blackberries and apricots.
In the saucepan, add 2 cups of sauterne, sugar and rosemary sprigs. Turn heat to medium high, bring liquid to a boil and lower heat so that liquid reduces by half. When liquid has been reduced, discard rosemary sprigs, strain the rosemary liquid into a container and chill in refrigerator.
Place blackberries and sliced apricots in a large bowl and add chilled rosemary liquid. Marinate for at least 4 hours or overnight.
To serve. Divide berries and apricots into four equal servings in a bowl. Scoop 1 tablespoon of crème fraîche on top of berries. Enjoy!
