Source: Williams Sonoma
1/4 cup sugar
3 fresh rosemary sprigs, each 6 inches long
3 kiwifruits, peeled and diced
2 unpeeled tart green apples, such as Granny Smith, cored and cut into 1/2-inch dice
1 cup seedless green grapes
- In a saucepan over medium-high heat, combine the sugar and 1/2-cup water and bring to a boil, stirring to dissolve the sugar. Add the rosemary sprigs; reduce the heat to medium and cook for 15 minutes. Remove the rosemary and discard. Increase the heat to high and cook, stirring, until the liquid is reduced to about 1/3 cup. Let cool to room temperature.
- Put the kiwifruits, apples and grapes in a bowl and pour the syrup over them, tossing to coat the fruit. Serve immediately. Serves 4.
