Red Fruit Medley

When summer berries are in season, make this German-style compote, Rote Grutze.

Yield: 4 servings

Prep Time: 10 mins

Cooking Time: 5 mins

Ingredients

• 8oz (240g) bing cherries, pitted
• 6oz (175g) raspberries
• 6oz (175g) red currants, stemmed
• 6oz (175g) blackberries
• 6oz (175g) strawberries, quartered if large
• 3 tbsp light brown sugar
• 2 tbsp cornstarch

Directions

Prepare ahead

This dish can be refrigerated 1 day before serving. Before storing, sprinkle with a little extra sugar to prevent a skin from forming. Let cool, then refrigerate, covered with plastic wrap.

1. Place all the fruit in a saucepan with 2/3 cup water and bring slowly to the boil.

2. Combine the sugar and cornflour with 3 tbsp cold water to form a smooth paste. Gradually stir into the fruit. Cook gently, stirring, until the juices begins to thicken.

3. Transfer to a bowl. Spoon the mixture into individual dishes.

Notes

Good with créme anglaise.

Related posts:

1. Berry Medley
2. Passion Fruit Puddings
3. Fruit Mousse
4. Warm Fruit Compote
5. Fresh Fruit Sherbet