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Red berry fruit compote (German rote grütze)

Red berry fruit compote (German rote grütze)

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus at least 2 hrs chilling
  • Easy
  • Serves 6 with leftovers

This light, fruity dessert is a German summertime staple - a mixed berry compote with custard. The fruity mix is ideal as a topping for granola or stirred through ice cream

  • Gluten-free
Nutrition: per serving
HighlightNutrientUnit
low inkcal171
low infat2g
saturates2g
carbs33g
sugars24g
fibre1g
protein3g
salt0.1g
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Ingredients

To decorate

Method

  • STEP 1

    In a large saucepan over a medium heat, cook the fruits in their juices and syrup, along with 150ml of the cranberry juice, the vanilla extract, cinnamon, sugar and rosewater for about 20 mins or until the fruits are soft.

  • STEP 2

    In a separate bowl, mix the remaining cranberry juice with the cornflour until it becomes smooth and milky without any lumps. Pour slowly into the hot fruit and continue stirring until mixed in well – the compote will thicken after a couple of mins. Remove from the heat and leave to cool. Transfer to a bowl, cover and chill in the fridge for a few hours before serving for best results in texture and flavour. Will keep for up to 1 week.

  • STEP 3

    Serve the compote in ramekins, small bowls or clean jam jars, with a generous dollop of vanilla custard. Sprinkle the chocolate shavings and pomegranate seeds on top, and finish with the mint leaves.

Goes well with

Recipe from Good Food magazine, July 2016

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A star rating of 5 out of 5.3 ratings
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