GRAND NOIR with spiced blackberries
Zoom image Recipe serves 4:
400 g GRAND NOIR250 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.Print recipe Download PDF >>
Download press image + RTF >>
