I poached them in 1/2 water and 1/2 chicken broth for about 6 minutes. Water only is fine.
While they are poaching, heat butter in a small pan and add fresh sage leaves.
When the blossoms are done, remove to a plate and top with sage butter.
part three ...
Made these again but this time before topping with sage butter, I fried them quickly to a crispy, golden brown. Then topped with sage butter ... heaven.