Prep 10 mins
Cook 30 mins
This is a classic Danish dessert. I like it because it is so versatile, you can use the fruit on hand. For me it would include some rhubarb, because it grows well here, and I love it! Posted for ZWT9
- 1 1⁄2 lbs fruit (red currants, black currants, raspberries, strawberries, rhubarb, or a combination)
- 3 cups water
- 1 cup sugar
- 1⁄4 cup cornstarch, dissolved in 1/2 cup cold water
- 1 cup heavy cream (plain or sweetened and whipped)
- Clean the fruit well; chop rhubarb, if using, into 1-inch pieces. Place into a nonreactive saucepan and cover with 3 cups water. Simmer over medium low heat until the fruit falls apart. Remove from heat and strain juice through cheesecloth or a fine-meshed sieve; dispose of the pulp and seeds.
- Return juice to heat, stir in sugar, and bring to a low boil; reduce heat to medium and add the dissolved corn starch liquid to thicken. Stir the mixture constantly until it begins to gel to the consistency of a heavy syrup. Remove from heat, pour into individual serving bowls, cover with plastic wrap, and refrigerate for at least two hours
- Serve chilled with either plain or whipped cream.