Rothe Gruetze - Danish Fruit Dessert
 
yield: 6 servings 
 
8 oz.  italian (or red plums) thawed
1/4 cup  water
3/4 cup  sugar
1 pint  strawberries, rinsed and hulled
3 Tbsp  cornstarch
1 cup  cranberry-raspberry juice,
10 oz.  frozen raspberries in syrup, not drink
 
'this danish fruit dessert (which we always called 'red grits' when i was 
kid) makes a comeback as a fruit soup appetizer, splashed with vodka if 
you 
like, or as a light ending to a summer meal.' 
 
cut the plums in half and remove the pits. place them in a medium-size 
saucepan, add the water, and heat to boiling. reduce the heat and cook, 
covered, over low heat 15 minutes. add the strawberries, and the 
raspberries with syrup. heat to boiling, reduce the heat, and simmer, 
uncovered, 10 minutes longer. using a wooden spoon, press the fruit 
through a sieve into the top of a double boiler. you should have 2 1/2 
cups. stir in the sugar and cook, stirring occasionally, over simmering 
water until the sugar is dissolved, 1 to 2 minutes. 
 
place the cornstarch in a medium-size bowl and whisk in 1/4 cup of the 
cranberry-raspberry juice until very smooth. whisk in the remaining juice 
until very smooth. add this mixture to the fruit mixture and cook, 
stirring constantly, 8 minutes. cover, and continue to cook until it is 
slightly thickened and you can no longer taste the cornstarch, 10 to 12 
minutes. do not overcook. remove the pan from the heat and cool, stirring 
occasionally, to room temperature. chill well before serving. 
 
serves 4 to 6 
 
http://recipeview.com/fruit/fruit948.htm 
 
 
-- 
(ID: 8765) Mirror: rec.food.recipes: Sat, Feb 14, 2004


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