Berlin inspired red berry compote
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 g | mixed berries (frozen) |
| 250 ml | red wine |
| 120 ml | maple syrup |
| 1 | cinnamon stick |
| 4 | cloves |
| 2 | star anise |
| 3 | cardamom pods |
| 1 | vanilla bean (seeds) |
| 1 | lime (zest) |
| 1 | orange (zest) |
| 1 tsp | cornstarch |
| 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
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
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
