Friday, July 25, 2008

Rote Grütze

This is one of the most german desserts I know. I love it. It's acid and sweet and refreshing. Perfect for warm summer nights and days, of course...I hope you like it.

Rote Grütze

Adapted from: Deutsche Küche de Rotraud Degnet, Mosaik Verlag

- 375 gr. redcurrant
- 250 gr. raspberries
- 750 ml. water
- 250 gr. pitted cherries
- 1/4 vanilla bean
- 250 gr. sugar
- 60- 80 gr. cornstarch


  1. Wash redcurrant and berries, if they are fresh, defrost them if frozen. It's difficult to find them fresh here, so I used frozen.
  2. Cook them in 500 ml. water for 5 minutes, with the lid on.
  3. Strain everything to make a fruit purée.
  4. Boil this berry compot with sugar and vanilla bean. Put cherries in.
  5. Dissolve cornstarch in the rest of the water and add to the compot removing constantly. bring to the boiling point again for some seconds.
  6. Set aside and pour into a serving plate. Dust with sugar to prevent the forming of a skin.
  7. Serve slightly warm with vanilla pudding or vanilla ice cream.