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.

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

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.

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