Red berry compote with vanilla sauce

    30 min

    For this red berry pudding you can use many different types of red summer fruit: raspberries, cherries, blackberries, strawberries, blueberries. But there is one rule of thumb: you should include at least one tart fruit.


    Pennsylvania, United States
    6 people made this

    Serves: 6 

    • 1kg mixed berries and pitted cherries (fresh or frozen)
    • 60ml berry or cherry syrup (optional)
    • granulated sugar to taste
    • 60g cornflour
    • 4 tablespoons cold water
    • Vanilla sauce
    • 3 egg yolks
    • 3 tablespoons granulated sugar
    • 1 tablespoon cornflour
    • 350ml milk
    • seeds of 1 vanilla bean

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. For the fruit pudding, bring the fruit with skin, such as blueberries and cherries, to the boil in a large saucepan until they pop or release their juice. Hull the strawberries and cut very large ones into quarters. Add the delicate fruit like strawberries and especially raspberries last. Stir in the syrup and sugar to taste.
    2. Dissolve the cornflour in 4 tablespoons cold water. Remove the pan from the heat, stir it in the fruit mixture and cook briefly at low to medium heat, stirring constantly. If you use cornflour, make sure not to undercook the pudding, otherwise it will taste chalky. When the pudding has cleared again and has thickened, remove the pan from the heat immediately. Continue stirring for another 1 to 2 minutes. Fill the hot pudding into a glass serving bowl or individual dessert bowls. To prevent the glass from cracking when you pour the hot pudding into it, put a damp towel underneath the bowl. Refrigerate until set. Serve the red fruit pudding chilled but not right out of the refrigerator. Take it out 30 minutes before serving, so the pudding can develop its full flavour.
    3. For the vanilla sauce, whisk the egg yolks with the sugar and cornflour. Add the milk. Slit the vanilla bean lengthways, scrape the seeds with a sharp knife, and add the bean and the seeds to the milk. Cook over low heat until the sauce thickens, whisking it constantly. Make sure that the sauce does not boil. Remove the vanilla bean, if you are using any. Refrigerate. Stir the sauce well before serving.

    For more information:

    My German regional cookbook, Spoonfuls of Germany, has many more German recipes and stories about German cuisine. Visit my blog for more information.

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