John Myers
Ingredients for 12 servings:
- 500 g cherries
- 500 g strawberries
- 500 g blackberries
- 500 g currants
- 800 g raspberries
- 600 g sugar
- 2 vanilla pods, scraped
- 1 stalk(s) cinnamon
- 500 ml water
- 700 ml white wine
- 200 g vanilla pudding powder
- some water to mix
Instructions
Working time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes
Wash and trim the fruit, removing the seeds if necessary. Make a stock from the water, white wine, sugar, vanilla seeds, and scraped vanilla pods and bring it to a boil. Add half of the fruit and simmer (don’t worry if the fruit turns to mush, that’s how it should be). Now mix the vanilla pudding powder with a little water and add to the fruit puree. Stir well and bring to a boil once. The pudding powder should be well thickened. Now fold in the remaining fruit and allow to cool. Serve with either vanilla sauce, liquid cream, or vanilla ice cream. Tip: You can also make this recipe using frozen products.
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