Red Berry Compote with Vanilla Sauce
Obraz wygenerowany przez AI
Wegetariańskie Bez glutenu German

Red Berry Compote with Vanilla Sauce

A classic German-style dessert of jewel-bright berries gently simmered with lemon and sugar, served warm or chilled with a smooth vanilla sauce. Tart fruit and fragrant vanilla make a balanced, colorful finish to any meal.

30 min 4 porcji Medium
Wszystkie przepisy

Sposób przygotowania

1
Combine the strawberries, raspberries, blackberries, 60 g of the sugar, lemon zest, and lemon juice in a medium saucepan, stirring until the sugar is evenly distributed. Rest for 10 minutes so the berries release some juice, stirring once halfway through the rest.
2
Bring the berry mixture to a gentle simmer over medium heat, then cook for 4 to 5 minutes, stirring once or twice, until the fruit is glossy and beginning to soften but still holds some shape.
Mixed berries simmering into a glossy red compote in a saucepan Obraz wygenerowany przez AI
3
Whisk the cornstarch with 3 tablespoons of cold water in a small bowl until completely smooth. Stir the slurry into the berries, then bring the compote back to a gentle simmer with small bubbles around the edges. Cook for 1 minute, stirring, until the juices lightly coat a spoon.
4
Remove the compote from the heat and let it cool for at least 15 minutes. It will thicken further as it cools; serve warm or refrigerate until chilled.
5
For the vanilla sauce, whisk the cornstarch with 3 tablespoons of the cold milk in a small bowl until completely smooth.
6
Add the cornstarch slurry to a clean saucepan with the remaining milk, cream, remaining 30 g sugar, vanilla extract, and 1 pinch of salt. Whisk continuously over medium heat until the sauce reaches a gentle simmer, then keep it at a low simmer and continue whisking constantly for 1 to 2 minutes to prevent sticking or scorching, until smooth and lightly thickened. Serve warm.
7
Divide the berry compote among four dessert bowls and spoon the warm or chilled vanilla sauce over and around the fruit. Serve immediately.
Red berry compote served with pale vanilla sauce in glass dessert bowls Obraz wygenerowany przez AI

Dlaczego ten przepis się sprawdza

Brief simmering concentrates the berries without erasing their character, while lemon sharpens the fruit and the creamy vanilla sauce softens its acidity. Serving the two separately preserves both color and contrast.

Przechowywanie i odgrzewanie

Jak przechowywać

Refrigerate the cooled compote and vanilla sauce separately in covered containers for up to 3 days.

Jak odgrzewać

Reheat the compote gently in a saucepan over low heat, stirring until warm. Warm the vanilla sauce over low heat or in short microwave intervals, stirring frequently; do not boil it.

Wartości odżywcze / porcję

312kcal
5,58 gbiałko
46,39 gwęglow.
13,07 gtłuszcz
P
Pantryvale editorial kitchen
Przepis przygotowany do publikacji z kompletnymi składnikami i uporządkowanymi krokami.
Opublikowano 13 sie 2026 · zaktualizowano 13 sie 2026