John Myers
Ingredients for 6 servings:
- 1 kg fruits, mixed, red
- 250 ml cherry juice
- 65 g sago
- 75 g sugar
Instructions
Working time approx. 5 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 30 minutes
Combine the fruit and 1/4 liter of cherry juice with the sugar and bring to a gentle boil. Strain through a sieve, reserving the juice. Pour the juice into a saucepan and mix with the sago. Simmer for 20 minutes, stirring constantly (I waited for the sago to dissolve the first time: it didn’t!). Add the fruit and simmer briefly again (no more than 5 minutes). Pour everything into a bowl, sprinkle with sugar (to prevent it from sticking to the skin), and refrigerate for at least 2 hours. Serve with vanilla sauce and hurry to get some more—it’s incredibly delicious! Tip: You can use whatever fruit you have on hand—as long as it’s red. I usually use frozen wild berries, strawberries (or frozen ones), and a jar of pitted sour cherries.
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