Berlin inspired red berry compote

Berlin-inspired-red-berry-compote-2
I like the red berry compote best when served with warm vanilla sauce.

 

Difficulty: Easy

Time: 15 min. preparation time, 0 min. baking time

Nutrition: Calories ca 165 / Protein 1g / Carbohydr. 30g / Fat 1g

Ingredients (4 servings)

250 gmixed berries (frozen)
250 mlred wine
120 mlmaple syrup
1cinnamon stick
4cloves
2star anise
3cardamom pods
1vanilla bean (seeds)
1lime (zest)
1orange (zest)
1 tspcornstarch
mint to garnish
vanilla sauce to serve

Utensils

zester, strainer, large bowl, cooking spoon, small serving bowls, cutting board, small sauce pan, knife

Wine Tip

Lambrusco, 2012
This sparkling, sweet Italian red wine gently plays with the fruity aroma of the compote. It satisfies with its successful harmony of acidity and residual sweetness.

Step 1

Berlin inspired red berry compote

Cook maple syrup with cinnamon stick, cloves, star anise, cardamom, vanilla bean seeds, and lime and orange zest. Deglaze pan with red wine and reduce to medium heat for approx. 3 – 5 min.

zester, cooking spoon, cutting board, small sauce pan, knife

120 ml maple syrup / 1 cinnamon stick / 4 cloves / 2 star anise / 3 cardamom pods / 1 vanilla bean / 1 lime / 1 orange / 250 ml red wine

Step 2

Berlin inspired red berry compote

Bind the boiled mixture with cornstarch and pour it through a wire strainer onto the frozen berries. Remove the strainer and put the compote into small bowls to chill for at least 1 hour. Garnish with mint and serve with warm vanilla sauce.

strainer, large bowl, small serving bowls

1 tsp cornstarch / 250 g mixed berries / mint to garnish / vanilla sauce to serve