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Aus Lust am Genießen

GRAND NOIR with spiced blackberries

Recipe serves 4:

400 g GRAND NOIR
250 g fresh blackberries
(or frozen blackberries)
1–2 tbsp balsamic vinegar
Pinch of salt
1 tsp butter
2 tbsp honey
2 generous pinches of mixed spices: cinnamon, nutmeg, cloves and cardamom
Tarragon leaves to garnish

Preparation:

Bring the honey and butter to a boil in a small saucepan, deglaze with the balsamic vinegar and cook briefly to reduce some of the liquid. Add the mixed spices, a pinch of salt and the blackberries. Glaze on high heat for 1–2 minutes. Cut the GRAND NOIR into slices, serve onto 4 dessert plates along with the warm berry ragout and garnish with tarragon.



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