HAMBURGER ROTE GRüTZE - GERMAN RED FRUIT COMPOTE
Steps:
- Wash all fruit, remove the stems, and cut the strawberries into small pieces.
- Add the fruit juice, sugar, cinnamon stick and vanilla extract to a medium sized pot and bring the mixture to a boil.
- In the meantime, reserve a few fruits for the garnish and set them aside.
- Add about half of the remaining fruit to the pot and simmer on low heat.
- Mix the vanilla pudding powder with a few tablespoons of water or juice in a small bowl and then blend it with the simmering fruit mixture.
- Bring to a boil and mix well until everything is well combined.
- Remove the pot from the heat and remove the cinnamon stick.
- Blend the remaining other half of fruit into the mixture.
- Portion the Rote Grütze into individual decorative glasses or into an airtight container. Allow to cool completely and store in the fridge until serving.
Nutrition Facts : ServingSize 1 grams
ROTE GRUETZE - RED BERRY PUDDING
Steps:
- Mix the sugar with the grape juice, Kirschwasser, and red wine. Place over medium heat and bring to a boil, stirring to dissolve sugar.
- Mix the cornstarch with an equal amount of cold water. Add slowly to the hot liquids and stir constantly. Bring the mixture back to a boil and keep stirring until liquid starts to thicken and become clear and glossy.
- Stir in the fruit. You can use any mixture of cherries, red currants , raspberries, and blackberries. Heat through for a minute or two, then pour into a bowl and refrigerate.
- Cut the vanilla bean in half lengthwise and scrape out the seeds. Slowly warm the milk, cream, sugar and vanilla (both the bean and the seeds).
- When the sugar is dissolved and the milk is almost boiling, remove the pan from the heat source and stir in the egg yolks. Place the pan back on a very low burner and heat until the sauce has thickened, but do not boil.
- Strain through a colander if necessary to remove lumps or egg which did not mix well. Cool.
- To serve, place the Rote Grütze in dessert cups or ice cream dishes, pour a little vanilla sauce over it and garnish with lemon balm or mint leaf sprigs.
Nutrition Facts : Calories 222 kcal, Carbohydrate 31 g, Cholesterol 109 mg, Fiber 3 g, Protein 5 g, SaturatedFat 4 g, Sodium 42 mg, Sugar 23 g, Fat 8 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g
ROTE GRUTZE (GERMAN BERRY COMPOTE)
A classic German dessert item using a variety of red berries. Serve with vanilla ice cream, vanilla pudding, rice pudding, whipped cream, etc. You can use fresh or frozen unsweetened raspberries, strawberries, red currants, or a combination of the three.
Provided by cgalaise
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time P1DT20m
Yield 6
Number Of Ingredients 6
Steps:
- Combine berries and sugar in non-stick saucepan over medium heat; bring to a boil while stirring constantly.
- Whisk cornstarch into cold water in a small bowl until dissolved completely; stir into the berry mixture. Reduce heat to medium low and cook mixture at a simmer until it begins to thicken, about 3 minutes.
- Remove berry mixture from heat. Stir lemon juice and vanilla extract into the berry mixture; transfer to a bowl. Cover bowl with plastic wrap and refrigerate for 24 hours.
Nutrition Facts : Calories 137.6 calories, Carbohydrate 33.6 g, Fat 0.7 g, Fiber 8.4 g, Protein 1.1 g, Sodium 0.6 mg, Sugar 22.7 g
ROTE GRUTZE
This puddinglike German dessert is generally made with fresh red currants as the base. Adding other red fruits, such as raspberries, strawberries, and cherries, is common, but if doing so, use them in place of the second pound of currants in step 2. This dessert is also nice topped with creme anglaise instead of whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h50m
Number Of Ingredients 6
Steps:
- Bring 3 cups currants, the sugar, wine, and salt to a boil in a medium saucepan over medium-high heat. Reduce heat, and simmer until berries are soft, about 1 minute. Puree in a blender. Pour through a fine sieve into a bowl (you should have about 1 3/4 cups).
- Return strained puree to pan; bring to a boil. Add remaining currants, return to a boil, and skim if necessary. Mix cornstarch with 1/4 cup water until cornstarch dissolves, then whisk into currants. Cook over high heat, stirring occasionally, until boiling in center and mixture looks clear, about 5 minutes. Let cool 5 minutes.
- Divide mixture between 6 small glasses. Chill until set, at least 1 1/2 hours and up to 8 hours. Dollop whipped cream on top, and serve with fresh currants.
ROTE GRüTZE (RED BERRY DESSERT)
Wonderfully colorful and perfectly sweet, Rote Grütze makes a great simple dessert option. Made from mixed berries, this delicious red berry dessert is popular in Germany and Denmark - and goes well with unwhipped cream!
Provided by Recipes From Europe
Categories Desserts
Time 15m
Number Of Ingredients 5
Steps:
- If you're using fresh fruit, wash the fruit and dry it. Remove the pits, stems, etc., and cut them into smaller pieces where necessary (e.g. when using strawberries). If you are using frozen berries, take them out of the freezer.
- Add the red fruit juice to a medium-sized pot.
- In a small bowl, mix the cornstarch with 3-4 tablespoons of fruit juice from the pot. Mix until the cornstarch has dissolved.
- Add the sugar and vanilla extract to the fruit juice in the pot and mix. Bring the mixture to a boil, then remove it from the heat. Pour in the dissolved cornstarch while whisking constantly.
- Now add the fresh or frozen berries to the pot with the thickened fruit juice. Stir gently to break as few berries as possible. Return the pot to the hot burner and let the berries simmer on low heat for a few minutes. This will take slightly longer for frozen berries than for fresh berries.
- Once you are happy with the consistency of the berries, pour or ladle the Rote Grütze into bowls. Don't worry if it still appears liquidy, it will get a firmer consistency as it cools. You can sprinkle some sugar on top of the berries or cover them with cling film (it should touch the top of the berries) to avoid skin from forming. Place the bowls in the fridge to chill.
- You can serve Rote Grütze with cold unwhipped cream, vanilla sauce, vanilla ice cream, or normal whipped cream.
Nutrition Facts : ServingSize 1 g, Calories 143 kcal, Carbohydrate 34 g, Protein 1 g, Sodium 26 mg, Fiber 5 g, Sugar 21 g
ROTE GRUETZE COBBLER
I created this recipe when I wanted to make a peach cobbler, but didn't have enough peaches. I had a lot of frozen berries in the freezer and decided to see what would happen if I combined the idea of the German hot fruit dessert Rote Gruetze with the baking technique of an American cobbler. The results were beyond delicious.
Provided by HeatherFeather
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F While the oven is heating up, place butter into a 9X13" baking dish and set the pan in the oven to heat up, letting the butter melt.
- Mix together the flour, sugar, baking powder, and salt for the batter. Make a well and stir in the milk and the beaten egg, whisking to combine. Do not use an electric mixer - just blend until everything is combined with no lumps.
- Once the butter has melted and the oven has preheated, remove the baking dish from the oven. Carefully pour the batter over the butter - do not stir.
- Combine the frozen fruits, spices, extract (if using) and 3/4 cup sugar (or more if you are using very tart berries like black currants or blackberries in your mix)and then sprinkle over the batter. Do not stir.
- Bake for about 45 minutes or until the batter has risen up over the berries, the filling is bubbling, and the edges are turning golden. The top may appear slightly pale, this is normal.
- Scoop into serving bowls and pour cream or half & half over the top or ladle over vanilla ice cream.
Nutrition Facts : Calories 357.6, Fat 13.2, SaturatedFat 8, Cholesterol 59.8, Sodium 185.1, Carbohydrate 58.5, Fiber 3.1, Sugar 41.9, Protein 3.6
BUMBLEBERRY COBBLER
Make and share this Bumbleberry Cobbler recipe from Food.com.
Provided by Derf2440
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Fruit: Combine all ingredients.
- Mix well, spread in greased 9 inch square cake pan or baking dish.
- Topping: combine flour splenda, baking powder and salt in mixing bowl.
- Cut in butter with pastry blender until mixture is crumbly.
- Add milk, stirring until moistened.
- Drop by spoonfuls of batter over fruit, spreading lightly to cover surface.
- Place pan on piece of foil to catch any drips that boil over.
- Bake at 400f degrees for 25 to 30 minutes, or until top is golden.
- Serve warm.
- (Vary the berries to suit your own personal taste and what's in season).
ROTE GRüTZE
Make and share this Rote Grütze recipe from Food.com.
Provided by Anne Edgell
Categories Dessert
Time P1DT25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- FOR DESSERT:
- Combine raspberry juice, pureed strawberries and cherry juice in 1 quart measure.
- Add enough grape juice to total 1 quart.
- Pour mixture into heavy saucepan (NOT ALUMINUM).
- Add 2 more cups grape juice.
- Stir in sugar, lemon zest, lemon juice.
- Bring to a boil, uncovered, over medium heat stirring often.
- Combine cornstarch with wine in separate bowl to make a thin, smooth paste.
- As soon as mixture boils, add corn starch paste, whisking vigorously.
- Immediately reduce heat to low; cook and stir for 3 minutes until mixture boils again, thickens, and starch taste is gone.
- Stir in raspberries and cherries gently.
- Heat and stir 1 minute more.
- Remove from heat and stir 1 minute more.
- Cool mixture to room temperature.
- Chill for 24 hours.
- FOR TOPPING:
- Shortly before serving, beat heavy cream with vanilla sugar until slightly thickened, but still thin enough to pour.
- Spoon Rote Grutze into stemmed goblets and top each with a generous ladle of whipped cream and serve.
Nutrition Facts : Calories 406, Fat 11.8, SaturatedFat 6.9, Cholesterol 40.8, Sodium 18.6, Carbohydrate 70.6, Fiber 6.6, Sugar 50.7, Protein 3.1
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