in Dessert Recipes, Germany

Sylt Red Berry Compote

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Ingredients for 4 servings:

  • 250 g strawberries
  • 250 g morello cherries, pitted
  • 250 g currants, black
  • 250 g raspberries
  • 300 ml red wine
  • 150 g sugar
  • 60 g sago
  • 1 stalk(s) cinnamon

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Wash the berries and remove the stems. Combine the cinnamon stick and sago with the red wine in a large pot and bring to a boil. Once the sago pearls have evaporated, add the sugar and bring back to a boil. Add the berries to the pot, boil for 2 minutes, let cool, and refrigerate overnight. Serve with sweet cream.

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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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