This is so very similar to the way I make this recipe, so I am leaving just a comment with my variations. I use a mix of frozen berres which I thaw only slightly before stewing in the water. I only add enough water to cover the fruit by about 1/2-1". I have never added rum, but I do add a few spoonfuls of Chambord (raspberry cordial) if I happen to have some lying around. I always serve this warm, with a small scoop of premium vanilla ice cream in the center of the plate, which was how we always ate this in Germany. I ofen set some heavy cream on the side as well to pour over the top as desired. This is my husband's #1 favorite dessert.
This is just like the one I usually make, though I couldn't be so precise with the ingredients. I just take which ever red fruit I like as I have them available or buy a frozen assortment and then I just add the other ingredients as I go along. It has a sort of sweet and sour taste. It is very refreshing in summer, but I sometimes get a craving for it in winter, hence the frozen fruit. In my family you eat it hot with milk or cold with hot vanilla sauce. In my childhood the milk version would also be served as a main dish in summer. Real comfort food.
I loved it. I had it for breakfast in Hamburg on a trip and wanted to make it myself at home. This recipe is excelent thank you Molly 53!
Directions a little vague, but it was just soooo goooood!