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- Dish type
- Fruit desserts
For this red berry pudding you can use many different types of red summer fruit: raspberries, cherries, blackberries, strawberries, blueberries. But there is one rule of thumb: you should include at least one tart fruit.
Pennsylvania, United States
6 people made this
- 1kg mixed berries and pitted cherries (fresh or frozen)
- 60ml berry or cherry syrup (optional)
- granulated sugar to taste
- 60g cornflour
- 4 tablespoons cold water
- Vanilla sauce
- 3 egg yolks
- 3 tablespoons granulated sugar
- 1 tablespoon cornflour
- 350ml milk
- seeds of 1 vanilla bean
MethodPrep:15min ›Cook:15min ›Ready in:30min
- For the fruit pudding, bring the fruit with skin, such as blueberries and cherries, to the boil in a large saucepan until they pop or release their juice. Hull the strawberries and cut very large ones into quarters. Add the delicate fruit like strawberries and especially raspberries last. Stir in the syrup and sugar to taste.
- Dissolve the cornflour in 4 tablespoons cold water. Remove the pan from the heat, stir it in the fruit mixture and cook briefly at low to medium heat, stirring constantly. If you use cornflour, make sure not to undercook the pudding, otherwise it will taste chalky. When the pudding has cleared again and has thickened, remove the pan from the heat immediately. Continue stirring for another 1 to 2 minutes. Fill the hot pudding into a glass serving bowl or individual dessert bowls. To prevent the glass from cracking when you pour the hot pudding into it, put a damp towel underneath the bowl. Refrigerate until set. Serve the red fruit pudding chilled but not right out of the refrigerator. Take it out 30 minutes before serving, so the pudding can develop its full flavour.
- For the vanilla sauce, whisk the egg yolks with the sugar and cornflour. Add the milk. Slit the vanilla bean lengthways, scrape the seeds with a sharp knife, and add the bean and the seeds to the milk. Cook over low heat until the sauce thickens, whisking it constantly. Make sure that the sauce does not boil. Remove the vanilla bean, if you are using any. Refrigerate. Stir the sauce well before serving.
For more information:
My German regional cookbook, Spoonfuls of Germany, has many more German recipes and stories about German cuisine. Visit my blog for more information.
Reviews & ratingsAverage global rating:(6)
Classic baked cheesecake with easy berry sauce
This dreamy, creamy classic baked cheesecake recipe is honestly the stuff of dreams. The buttery crust is the perfect base for the incredibly luscious, creamy lemon cheesecake filling. The sour cream cheesecake topping finishes the cheesecake off beautifully (and hides any cracks that might’ve appeared while baking, but keep reading, I have a few tips for that). And then there’s that easy berry sauce. So ruby red and tart and sweet and oh my. I can’t get enough.
Red Berry Pudding
Sometimes the best desserts are the ones that are easiest to make!
Summertime means we get to enjoy tons of fresh fruit. We have access to so many options for fresh fruit, from our local farmer’s market to pick-your-own berry farms where we can “harvest” fresh berries by the armful. Once that fruit comes home, it needs to be either consumed or stored away for use later. We usually clean and store our fruit into freezer bags it’s nice to have frozen fruit on hand for smoothies or to pull out in the winter months when we want a taste of warmer times. One of our favorite sweet treats to prepare with fresh fruit is a rote grütze, but in our house, we call it red berry pudding. Here’s how we do it….
Strawberries, raspberries, cherries, and blackberries are tossed into a saucepan and given a good coating of sugar and a splash of water. (Fresh berries are super delicious, but if unavailable then grab a bag of frozen fruit.) We toss in a cinnamon stick for a little warmth and spice. We let this simmer on the stove for a bit it will reduce, break down the fruit and release their natural juices. To help make that juice more syrupy, we add in a slurry of cornstarch and water. Once the compote has reached the consistency that we like – there’s no hard and set rule for the thickness of the syrup or breakdown of the fruit – it’s ready to eat. Here’s a handy tip: for more robust fruit flavor, try a fruit juice, like pomegranate, in place of water, or try a berry liqueur or red wine. And definitely don’t forget to add a splash of lemon juice, for a little brightness.
Depending on the season or personal preference, a red berry pudding may be served either warm or cold. We love it topped with fresh cream or a scoop of vanilla bean ice cream. Any leftovers may be stored in a resealable container and refrigerated, but for freshness, use it within a few days. A dollop of our fruit compote on cool yogurt is really nice for breakfast the next morning, or as an afternoon snack. We can’t think of too many better ways to end a busy day than with a bowl of sweet fruit swimming in a syrupy sauce!
Ideally you serve the vanilla sauce the same day that you made it after it has cooled slightly.
If you have some sauce left over, you can store it in an airtight container in the fridge for around two days.
You can also freeze the sauce – see the FAQ for detailed re-warming instructions.
Vanilla sauce is a smooth, creamy, and slightly thickened dessert sauce made from eggs, vanilla extract, and powdered sugar, among other ingredients.
They are similar in taste and preparation. Vanilla sauce can be thought of as a sub-category of custard that is thin and pours well (as opposed to a thickened-style custard). Because this sauce pours (more like a sauce), the name “vanilla sauce” is popular in German-speaking countries.
Vanilla-flavored sauce is commonly used as a sweet accessory to many dessert dishes like Apple Strudel, Bread Pudding, and German Dampfnudeln. It can also be enjoyed with cut up fruit like strawberries.
Yes, just be sure to store it in a sealed container. To reheat it for use, let it thaw out some and then transfer the sauce to a pot on the stove. Slowly reheat the sauce on low heat, whisking constantly to avoid burning. You may need to add a little bit of water to help re-achieve a smooth and fluid consistency.
Red Berry Compote
Published: Mar 26, 2017 · Modified: Feb 1, 2021 by Jessica · 529 words. · About 3 minutes to read this article. · Leave a Comment · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.
A delightful red berry blend reduced down to a sweet and delicious compote. Perfect for on top of pancakes, waffles or a yogurt parfait!
Hello, world. This is my sad attempt to try and sneak more fruits into my diet.
Have you ever taken a step back to see how terrible your eating habits actually were? I do that about once every month or so and try to do an overhaul on my diet. It’s not that I don’t try to eat healthily, it’s that I just find myself eating more carbs (pizza, pasta, all the bread) and less fruits and vegetables because I’m full from said carbs.
So here we are, and I’ve decided it’s time to stop eating like a cavewoman trying to bulk up for the hibernation season. This mixed berry compote is my idea of adding fruits into your diet. Please do not ask what I think “adding more vegetables to your diet” means. (P.S. someone cook me vegetables so I know how to actually make them taste good).
So anyhow, if you’re also noticing that you have way too much cereal and not enough protein/fruits/anything healthy in the morning, this mixed berry compote might be good for you too.
It’s also one of the very few things on the blog that I could tout as vegan and gluten free! Although my protein pancakes could be GF if you used certified GF oat flour and vegan if you chose almond milk and dairy free chocolate chips. But who am I kidding? We're here today for the berries, people!
If you have all these berries fresh and ready, definitely use them! Especially if they’re in season. Have you noticed that in-season fruit always tastes better? If this berry mixture isn’t something you can get fresh, frozen berry mixes totally work too. I used a fab frozen blend.
I’m a big fan of frozen fruits and vegetables because there’s actually a 95% chance that if I bought fresh fruits and vegetables that they would spoil before I remembered I needed to eat things that were good for me. #pleasesendmetoanutritionist
After a few minutes of being cooked down, each type of berry begins to soften and release water, which thickens when you reduce it. Sometimes I’ll add a tablespoon or so of granulated sugar to create a sweet syrupy compote. When all of these beautiful berries have cooked down to your desired softness, take them off of the heat and let the compote cool.
If you’re feeling crazy and adventurous/hate fruits but really need to eat them, puree the berries in a food processor or blender to make a super simple berry sauce instead of a thicker compote. This could be especially useful if have kids that love "sauce" but won't dare try a fruit.
P.S. You will definitely find me with this all over my ice cream and Greek yogurt parfaits. 😍
Do you love fruits and vegetables? How do you convince an adult with the palate of a toddler to enjoy them? Please leave your suggestions in the comments - I'm asking for a friend 😉
- 1 cup dry white wine
- 1 cup black currant syrup or crème de cassis
- 1/3 cup fresh orange juice
- 1/4 cup good-quality seedless strawberry jam
- 1 tablespoon finely grated orange zest
- 1 pound red plums, such as Santa Rosa&mdashhalved, pitted and cut into wedges
- 1 pound Bing cherries, pitted
- 1 large fresh basil sprig
- 1 pound seedless red grapes, stemmed
- 1 pound blueberries
- 1 pound strawberries, hulled and quartered
- 1 cup sour cream or crème fraîche
- 2 tablespoons sugar
- Fresh mint sprigs, for garnish
In a medium nonreactive saucepan, combine the white wine with the black currant syrup, orange juice, strawberry jam and orange zest. Bring to a boil over moderate heat and boil for 1 minute, stirring to dissolve the jam.
Add the plums, cherries and basil sprig to the saucepan and bring to a rolling boil over high heat boil for 1 minute. With a slotted spoon, transfer the plums and cherries to a large glass or ceramic bowl. Add the grapes to the saucepan and boil for 30 seconds transfer the grapes to the bowl of fruit. Finally, add the blueberries and strawberries to the saucepan and bring just to a boil. Transfer the berries to the bowl with the slotted spoon.
Drain all of the accumulated juices from the fruit back into the saucepan. Bring the syrup to a boil and simmer over moderate heat until reduced to 2 cups, about 10 minutes. Pour the reduced syrup over the fruit and let cool. Cover with plastic and refrigerate for a few hours or overnight.
In a small bowl, blend the sour cream with the sugar and 2 tablespoons of water. Remove the basil sprig from the fruit. Spoon 2 to 3 tablespoons of the black currant syrup onto each serving plate and spoon the fruit in the center. Garnish each serving with a mint sprig and a dollop of the sweetened sour cream.
Can I Use Frozen Fruit to Make Berry Compote in the Instant Pot / Pressure Cooker?
While our recipe calls for fresh berries, you can definitely make this compote with frozen strawberries and blueberries if you like. Follow the steps in my blueberry compote recipe.
If you opt for frozen fruit, be sure that it&rsquos no-sugar-added. The sugar in the recipe helps the berries release their liquid as they cook. (Essentially, the berries macerate as they cook under pressure.)
Also, for strawberries, for the best results, I recommend using sliced frozen strawberries.
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Cornish pasty is a hand-held pie filled with meat and vegetables. This dish looks unassuming on the outside but is loaded with flavors inside.
This slow-baked pie has a rich history, which started as a portable lunch for farmers, tin miners, and fishers in Cornwall.
The pie is compact, filling, and can be eaten without utensils.
According to historians, thoughtful wives would sometimes make a Cornish pasty that was divided into two sections.
The one half of the pasty would have a savory filling while the other had a sweet filling. It was a complete meal!
Flahavan's, Not your run of the mill oats
Gently heat 2 tablespoons of honey or maple syrup in a small pot. Add the mixed berries and heat gently, stirring until the juices start to run. Bring to a boil, reduce the heat and simmer for 2-3 minutes. Serve hot or cold. Add the remaining fruit.
For this recipe you can use:
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From strawberries and cream at Wimbledon, to cranberry sauce at Christmas, berries play a huge part in Britain’s classical cuisine, and are highly adaptable for both sweet and savoury dishes.
The height of Summer is epitomised by juicy strawberries, sweet raspberries, plump blueberries and tart gooseberries, and they feature in many traditional desserts, such as Marcus Wareing’s raspberry twist on an Eton mess, and Dominic Chapman’s grown up version of strawberry jelly.
Late Summer and early Autumn sees the hedgerows bursting with a bounty of blackberries, elderberries and hawthorn berries to name a few, and the cooler weather welcomes in comforting foods such as Adam Gray’s apple and blackberry crumble.
Not confined to puddings, tart berries work particularly well in savoury dishes, with Anna Hansen’s gooseberry chutney perfect for a cheeseboard, and James Mackenzie pairs a vibrant elderberry dressing with a delicious venison tartare and haggis Scotch egg.