Preparation
- Drain the sour cherries in a sieve, catching the juice.
- Mix the cherry juice with the red juice and the liqueur, if using, and sweeten with brown sugar. Take a few tablespoons of it and stir the cornflour in until smooth.
- Bring the remaining juice to the boil in a pan, stir in the cornflour paste and bring to the boil while stirring until the juice turns dark red and clear.
- Take the pan off the heat and immediately fold in the cherries and the frozen berries.
- Pour into a bowl, leave to cool and chill in the fridge until completely cold. Serve with vanilla sauce, vanilla ice cream or cream.
Drink with it
Fortified wine · excellent match
Ruby Port, lightly chilled
The port's dark cherry and berry fruit meets the sour cherries, and its sweetness is higher than that of the compote, so the wine doesn't taste sour.
Port wine: understanding Ruby, Tawny, and VintageSparkling wine · excellent match
Brachetto d'Acqui, sweet and well chilled
Red berry aromas mirror the fruit, the bubbles refresh alongside vanilla sauce or cream, and the sweetness keeps pace with the dessert.
Sparkling wine, Champagne, and Prosecco: what's the difference?Fruit liqueur · excellent match
Crème de cassis or cherry liqueur, chilled, in a small glass
Rote Grütze is the obvious dessert for cherry and blackcurrant liqueur: the liqueur deepens the sour cherry and redcurrant, its sweetness is higher than the compote's, and the compote's fruit acidity keeps it in check.
Sweet wine · good match
Riesling Auslese
High acidity and residual sugar keep pace with the tart fruit, and the ripe honey note suits the vanilla sauce.
Which wine goes with dessert? Comparing sweetness deliberately