~Celebrating a Passion for Life and All it Offers~
Mouth-watering food and wine, travel, loving with depth and laughter, the richness of culture - all these things enrich life, especially when shared.
December 28, 2009
RÖTE GRÜTZE - German Berry Dessert
Röte grütze translates as "red grits". Which does nothing, really, to describe the dessert. It's a kind of loose, fruit pudding which can be made with berries, cherries, plums or a combination. This is a dessert often served in summer, when berries are ripe. But it's also served in winter time, using bottled or frozen berries. In either season, this is a bright ending to a dinner due to its slight tartness and fruit base. It is traditionally served cold, with heavy cream poured on top. Or, you can use whipped cream or nothing at all. A similar Scandinavian dessert is called rodgrod. Some recipes strain the mixture so it's smooth. I prefer fruit pieces and I don't mind the seeds. If you want to strain, go for it.
This year, my hubby requested it for dessert on Christmas and I may make it again for New Year's Day dinner. My recipe here uses frozen fruit, for winter desserts.
Ingredients: 16 oz. pkg. frozen raspberries in syrup, thawed 16 oz. pkg. frozen strawberries in syrup, thawed 2 Tbsp. cornstarch 1 t. vanilla 1/4 c. rum 8 oz. loose frozen raspberries, thawed 1 c. cream
Directions: In large saucepan, combine both types of thawed berries in syrup with cornstarch and whisk together until completely smooth. Place over medium heat and bring to a boil, stirring constantly. Raspberries will break up as you go. The mixture will turn from milky to clear and start to thicken (5 - 7 minutes). When mixture is completely clear, remove from heat. Stir in vanilla and rum. Then gently fold the whole raspberries in. Pour into 4 dessert bowls and refrigerate several hours until set. The consistency should be of a loose pudding. Serve with a pitcher of cream for each person to pour on top, as they like.