Stone fruit and berries.
They’re quintessential summer treasures.
Just look at them — soft, sparking and vibrant.
This is a lovely summer fruit dessert for a warm evening on the deck with friends. Or for a Sunday brunch with family.
What I’m saying is, it’s lovely any time, any day, with anyone! Anyone you like spending time with, anyway. 😉
Add the blackberries, port, vanilla and sugar to a small saucepan. Place it over high heat and bring to a boil. Immediately reduce heat to low and simmer until it thickens and is reduced by a little less than half, about 15 minutes.
Cut the apricots in half, remove the pits, and then cut each half into about 4 wedges. Set aside.
In a small bowl, mix the crème fraîche with the honey and cardamom.
Arrange the apricot slices on a serving platter or individual plates. Spoon the crème fraîche mixture on top, followed by the blackberry port sauce.
Sprinkle the pistachios over the sauce and serve.