1Combine 3/4 cup sugar, 3/4 cup dry white vermouth, 1/2 cup water, 2 tablespoons chopped rosemary leaves, 2 tablespoons chopped ginger, 2 teaspoons slightly crushed grains of paradise, and 2 tablespoons sherry vinegar in a large pot.
2Bring to a boil, lower the heat, and simmer for about 10 minutes. Strain and cool. Sprinkle over fresh fruits such as strawberries, mango, melon, and peaches.
The sugar-crusted squares of just-set fruit puree are a confection that’s worth making at home. Using Riesling in place of water enhances the apricot flavor and gives the candies extra dimension. But if wine's a no-go, get a Grapefruit Pâte de Fruit recipe here.