172
Red fruit compote
Serves 4
Ingredients:
450 g (1 lb) mixed red berries
(e.g. redcurrants, blackcurrants,
raspberries, strawberries,
blackberries, cherries)
Juice of
1
/
2
lemon
3–4 tbsp crème de cassis
50 g (2 oz) caster sugar
1 cinnamon stick
4 cloves
A little arrowroot to thicken
Method:
1. Wash and prepare the fruit. Place in a solid
container and stir in the lemon juice, crème
de cassis, sugar and spices. Cover with foil
and cook for 12–15 minutes at 100°C.
Remove the cinnamon stick and
cloves.
2. Thicken with arrowroot if required.
3. Serve hot or cold, with ice cream or as an
accompaniment to meringues, steamed
sponge pudding or luxury rice pudding
(see recipe on p. 170).
Tip
As an alternative, a green fruit
compote can be made using fruits
such as gooseberries, kiwi and
greengages. Use apple brandy
sweetened with extra caster sugar
instead of the crème de cassis.
