Swedish Fruit Compote~
Submitted by jfskarja
Elegant Scandinavian berry compote with fresh blueberries, blackberries, strawberries, and raspberries in a lightly sweetened maple and cinnamon sauce.
YIELD
6 servingsPREP
20 minCOOK
10 minREADY
30 minThis stunning Swedish fruit compote turns summer’s berry bounty into an elegant dessert that tastes as good as it looks.
Four kinds of berries (blueberries, blackberries, strawberries, raspberries) swim in a translucent sauce sweetened with maple syrup and apple juice concentrate instead of refined sugar.
A whisper of cinnamon ties it all together, while the cornstarch-thickened sauce clings to each berry without being gloppy.
Serve chilled in wine glasses with a sprig of fresh mint for a light, naturally sweet ending to any meal.
Pro Tips
- Pick over berries carefully and discard any mushy ones (they’ll make the compote cloudy)
- Add delicate raspberries last and off the heat so they don’t break down
- The sauce will look cloudy while simmering but turns clear and glossy as it thickens
- Make this a day ahead; the flavors meld beautifully overnight in the fridge
Ingredients
Directions
Clean all berries separately.
Pick over and discard inferior berries.
Hull strawberries, cutting the larger ones in half. Set all berries aside in separate bowls.
Combine apple-juice concentrate, water and maple syrup in a medium saucep Place potato or cornstarch in a small bowl and stir in ¼ cup of the apple-juice mixture.
Then add starch back to pan. Add blueberries and cinn and bring to a simmer (mixture will be cloudy at first) until mixture turn clear and transparent.)
Carefully stir in blackberries and strawberries and remove from heat.
Refrigerate and let cool completely.
Gently stir in raspberries.
Serve in goblets or large wine glasses and garnish each portion with a sprig of mint.
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