in Dessert Recipes, Germany

Sylt red berry compote with cream

updated

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Ingredients for 4 servings:

  • 250 g strawberries
  • 250 g morello cherries
  • 250 g currants
  • 250 g rhubarb
  • 150 g sugar
  • 300 ml red wine
  • 60 g sago
  • 1 stalk(s) cinnamon
  • Cream, liquid

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Wash the berries, pluck the blossom tips and stems. Pit the cherries, skin the rhubarb, and cut into pieces. If only frozen berries are available, thaw them, collect the juice, and mix with the red wine. Add the cinnamon stick and sago to the red wine juice and bring to a boil. Once the sago pearls are translucent or have evaporated, add the sugar and the chopped rhubarb, and bring to a boil. Mix in the remaining berries and cook for two minutes, then let cool and refrigerate overnight.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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