Cherry compote with vanilla sauce

Ingredients for 4 servings:

• 500 g cherry(s), fresh, washed, pitted and halved
• 350 ml water, cold
• 200 g sugar
• 1 tsp, heaped vanilla sugar
• 70 g starch flour
• 500 ml milk, cold
• ½ pack of pudding powder, vanilla
• 2 tbsp sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Grandma Liese’s summer recipe

Take about 3 tablespoons of the water and mix in the cornstarch. Mix the cherries with the remaining water, the sugar and the vanilla sugar, bring to a boil and simmer uncovered for about 15 minutes. Then remove the pan from the heat and add the mixed cornstarch to the cherries while stirring. For the sauce, take about 3 tablespoons of cold milk and mix with half of a sachet of custard powder. Pour the remaining milk into a saucepan and sprinkle the sugar evenly over the bottom of the pan, ensuring the entire bottom is covered. Bring the milk to a gentle boil and then stir thoroughly. This prevents the milk from burning. Add the mixed custard powder and mix well. Serve both well chilled.