Apricot sauce with rosemary
1/2 cup sugar
1/2 cup butter
2 rosemary sprigs
Juice of 1/2 lemon
Wash the apricots and cut them in quarters.
Melt butter on medium heat. Add sugar, rosemary and lemon. Sugar should caramelize before you add the apricots.
Cook for ten minutes and serve lukewarm with red berries.