Red Berry Fruit Compote with Vanilla Custard, Dark Chocolate, and Pomegranate Recipe
Introduction
Red berry fruit compote, known as German rote grütze, is a delightful and vibrant dessert bursting with fresh and tangy flavors. This sweet compote pairs perfectly with creamy vanilla custard, making it a refreshing treat for any occasion.
Ingredients
- 440g canned pitted cherries in syrup (Morello or sour cherries preferred)
- 100g mixed fresh or frozen forest fruits (blackberries, blueberries, raspberries, strawberries)
- 180ml cranberry juice
- ½ tbsp vanilla extract
- ½ tsp ground cinnamon
- ½ tbsp golden caster sugar
- Dash of rosewater
- 2 tbsp cornflour
- 500g good-quality vanilla custard
- 1 square of 70% dark chocolate, finely grated
- Handful of pomegranate seeds
- Handful of mint leaves
Instructions
- Step 1: In a large saucepan over medium heat, combine the canned cherries with their syrup, mixed forest fruits, 150ml of cranberry juice, vanilla extract, ground cinnamon, golden caster sugar, and a dash of rosewater. Cook gently for about 20 minutes, stirring occasionally, until the fruits are soft and the mixture is fragrant.
- Step 2: In a separate bowl, whisk the remaining 30ml cranberry juice with the cornflour until you get a smooth, lump-free mixture. Slowly pour this into the hot fruit mixture while stirring continuously. Continue cooking and stirring for a couple of minutes until the compote thickens. Remove from heat and let it cool.
- Step 3: Transfer the cooled compote to a bowl, cover, and refrigerate for several hours or overnight. Chilling improves the texture and enhances the flavors.
- Step 4: To serve, spoon the compote into small bowls, ramekins, or jam jars. Add a generous dollop of vanilla custard on top, sprinkle with grated dark chocolate and pomegranate seeds, and garnish with fresh mint leaves.
Tips & Variations
- Use Morello or sour cherries for authentic tartness; if unavailable, sweet cherries work too.
- For a vegan version, substitute vanilla custard with coconut cream or a plant-based custard alternative.
- Add a splash of lemon juice for extra brightness if your fruits are very sweet.
- You can adjust the sugar according to your fruit’s natural sweetness.
Storage
Store the compote covered in the refrigerator for up to one week. It’s best served chilled, so keep it refrigerated until ready to serve. Leftover compote can be gently reheated or enjoyed cold. Keep any assembled portions with custard separate from the compote to maintain freshness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh fruits instead of canned?
Yes, fresh or frozen fruits can be used, but canned cherries in syrup add sweetness and depth. If using fresh fruits only, you might want to increase the sugar slightly.
How can I thicken the compote without cornflour?
You can substitute cornflour with tapioca starch or arrowroot powder. Alternatively, simmer the fruit mixture longer to naturally reduce and thicken it.
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Red Berry Fruit Compote with Vanilla Custard, Dark Chocolate, and Pomegranate Recipe
- Total Time: 3 hours 30 minutes (including chilling time)
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A traditional German red berry fruit compote known as Rote Grütze, combining a mix of cherries and forest fruits cooked gently with cinnamon and vanilla, thickened to create a luscious fruit dessert. Served chilled with creamy vanilla custard, grated dark chocolate, pomegranate seeds, and fresh mint for a refreshing and elegant treat.
Ingredients
Fruits
- 440g canned pitted cherries in syrup (Morello or sour cherries preferred)
- 100g mixed fresh or frozen forest fruits (blackberries, blueberries, raspberries, strawberries)
Liquid & Flavorings
- 180ml cranberry juice
- ½ tbsp vanilla extract
- ½ tsp ground cinnamon
- ½ tbsp golden caster sugar
- dash of rosewater
Thickener
- 2 tbsp cornflour
To Serve
- 500g pot good-quality vanilla custard
- 1 square of 70% dark chocolate, finely grated
- handful pomegranate seeds
- handful mint leaves
Instructions
- Cook the Fruits: In a large saucepan over medium heat, combine the canned cherries with syrup, mixed forest fruits, 150ml of cranberry juice, vanilla extract, ground cinnamon, golden caster sugar, and a dash of rosewater. Cook gently for about 20 minutes until the fruits are soft and incorporated into the liquid.
- Prepare the Cornflour Mixture: In a separate bowl, mix the remaining 30ml of cranberry juice with the cornflour until smooth and free of lumps, creating a milky consistency suitable for thickening.
- Thicken the Compote: Slowly pour the cornflour mixture into the hot fruit while stirring continuously. Continue stirring for a few minutes until the compote thickens. Remove the saucepan from heat and allow the compote to cool.
- Chill the Compote: Transfer the cooled compote to a bowl, cover, and chill in the refrigerator for several hours, preferably overnight, to enhance texture and flavor. The compote can be stored chilled for up to one week.
- Serve: Spoon the chilled compote into ramekins, small bowls, or clean jam jars. Add a generous dollop of vanilla custard on top. Garnish with finely grated dark chocolate, pomegranate seeds, and fresh mint leaves for a colorful and fragrant finish.
Notes
- Morello or sour cherries provide the best authentic tartness to balance the sweetness.
- Frozen berries can be used if fresh are unavailable; no need to thaw before cooking.
- Rosewater adds a subtle floral hint—adjust quantity to taste or omit if preferred.
- Ensure to stir continuously when adding cornflour to avoid lumps.
- The compote thickens further as it cools; chilling overnight improves texture.
- Can be made a day in advance and stored covered in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: German
Keywords: Rote Grütze, German fruit compote, berry dessert, red berry compote, fruit custard dessert, vanilla custard dessert, pomegranate dessert
