This mild, fruity dessert is a German summertime staple – a combined berry compote with custard. The fruity combine is good as a topping for granola or stirred by way of ice cream
- Prep:5 minutes
- Prepare dinner:25 minutes
- plus a minimum of 2 hrs chilling
- 440g in syrup (Morello or bitter cherries are greatest, if you may get them)
- 100g (blackberries, blueberries, raspberries, strawberries)
- 180ml , finely grated
- handful pomegranate seeds
- handfulmint leaves
- STEP 1
In a big saucepan over a medium warmth, cook dinner the fruits of their juices and syrup, together with 150ml of the cranberry juice, the vanilla extract, cinnamon, sugar and rosewater for about 20 minutes or till the fruits are gentle.
- STEP 2
In a separate bowl, combine the remaining cranberry juice with the cornflour till it turns into clean and milky with none lumps. Pour slowly into the new fruit and proceed stirring till combined in properly – the compote will thicken after a few minutes. Take away from the warmth and go away to chill. Switch to a bowl, cowl and chill within the fridge for just a few hours earlier than serving for greatest ends in texture and flavour. Will preserve for as much as 1 week.
- STEP 3
Serve the compote in ramekins, small bowls or clear jam jars, with a beneficiant dollop of vanilla custard. Sprinkle the chocolate shavings and pomegranate seeds on high, and end with the mint leaves.
