Blueberry compote with vanilla sauce

Ingredients for 4 servings:

• 500 g plums
• 250 g plum(s), yellow
• 300 g blackberries
• 100 g sugar
• 250 ml red wine (alternatively red grape juice)
• 250 ml grape juice, red
• 1 stalk(s) cinnamon
• n. B. cornstarch, approx. 2 – 3 tbsp
• 400 ml milk
• 2 tbsp cornstarch
• 125 g double cream
• some salt
• 3 tbsp sugar
• 1 vanilla pod(s)
• 2 egg yolks

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 20 minutes

the red summer classic in autumn with plums, prunes and blackberries

For the compote, wash, trim, halve, stone, and cut the plums and prunes into thin wedges. Wash and sort the blackberries. Melt the sugar in a saucepan, add red wine and grape juice, add the cinnamon stick, and cook until the sugar has dissolved. Mix approximately 2 to 3 tablespoons of cornstarch with 2 to 3 tablespoons of water and stir into the boiling liquid. Bring to a boil once. Then add the prepared fruit and let cool. For the sauce, cut the vanilla pod lengthwise and scrape out the seeds. Mix 100 ml of milk with the cornstarch. Bring the remaining milk to a boil with the crème fraîche, a pinch of salt, sugar, and vanilla seeds. Stir in the milk and cornstarch, and bring to a boil. Then remove from the heat. Mix the egg yolks with 2 to 3 tablespoons of the vanilla sauce, then stir into the sauce. Do not allow to boil again. Serve the blue fruit compote with the vanilla sauce. If children are eating with you, simply replace the red wine with red grape juice.