RECIPE SERVES 4
400 g DORBLU GRAND NOIR
250 g fresh blackberries (alternatively, 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
Bring honey and butter to the 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 over a high heat for 1–2 minutes.
Cut the DORBLU GRAND NOIR into slices, serve onto 4 dessert plates along with the warm berry ragout and garnish with tarragon.