Red Fruit Compote (Denmark) Recipe |
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You will need:- 1 16 oz. can stoned Morello cherries 1 16 oz. can raspberries 1 heaped dessertspoon corn flour 1½ oz. flaked almonds ¼ pint double cream
Preparation Time:- 5 minutes
Open the cans and drain the fruit into a fairly large saucepan. Make liquid up to 1 pint with water. Heat gently until boiling.
Blend the corn flour to a smooth paste with two tablespoons cold water, then stir with the fruit juice and simmer, stirring, until the mixture is thick, smooth and clear. Cool.
Put the drained fruit into a serving dish, pour over the sauce, stir gently, allow to cool. Sprinkle with the almonds. Serve with whipped cream. Serves 4.
Quick Tip
To keep cream without a refrigerator: stand the carton or bottle in a bowl of water and cover with a damp cloth. Leave the ends of the cloth in the water so it stays damp. Change the water twice a day.
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