Dessert Recipes - Laced Fruit Compote Recipe

Ingredients

• 750 g/1 1/2 lb mixed raspberries, blackberries, plums and blackcurrants

• 75 g/3 oz/1/3 cup granulated sugar

• 100 ml/6 1/2 tbsp water

• A small piece of cinnamon stick

• 45 ml/3 tbsp kirsch

• 20 ml/4 tsp arrowroot

• Classic Custard Sauce, cold, to serve

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Method:

1. Pick over the raspberries and blackberries and discard any hulls. Quarter and stone (pit) the plums and remove all stalks from the blackcurrants.

2. Place in a saucepan with the sugar, water and cinnamon stick. Bring to the boil, reduce the heat and cook gently for 3 minutes until the fruit is softening and the juices run.

3. Mix the kirsch with the arrowroot and stir into the fruit. Cook, stirring gently, until the liquid thickens and clears.

4. Turn into a serving bowl and leave until cold, then chill. Remove the cinnamon stick before serving with cold Classic Custard Sauce.