Red fruit compote with nectarines and grapes

Ingredients for 8 servings:

• 1 jar sour cherries, pitted
• 500 ml grape juice, red, or red wine
• 120 g sugar, maybe a little more for red wine
• 50 g cornstarch
• 1 bag of vanilla sugar
• ½ tsp lemon zest, finely grated
• 300 g nectarine(s), diced
• 300 g strawberries, halved or quartered
• 300 g raspberries, frozen
• 300 g red grapes, seedless, halved

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 30 minutes

Fruity accompaniment to vanilla ice cream, chocolate ice cream, rice pudding and pudding

Drain the sour cherries in a sieve over a saucepan, then add the juice to the red wine or grape juice to make about 1 liter of liquid. Stir the sugar, cornstarch, vanilla sugar, and lemon zest into the liquid until smooth, stirring constantly. Bring to a boil, then set aside. Place the sour cherries and the remaining fruit in a bowl. Pour the slightly cooled sauce over the cherries, mix everything gently, and let it steep for about 3 hours. Serve with vanilla ice cream, chocolate (chili) ice cream, rice pudding, or pudding; the porridge also tastes delicious on its own.