Berlin inspired red berry compote

Step 1/2

• 60 ml maple syrup
• ½ cinnamon stick
• 2 cloves
• 1 star anise
• 1½ cardamom pods
• ½ vanilla bean
• ½ lime
• ½ orange
• 125 ml red wine

• zester
• cooking spoon
• cutting board
• small sauce pan
• knife

Cook maple syrup with cinnamon stick, cloves, star anise, cardamom, vanilla bean seeds, and lime and orange zest. Deglaze pan with red wine and reduce to medium heat for approx. 3 – 5 min.

Step 2/2

• ½ tsp cornstarch
• 125 g mixed berries
• mint to garnish
• vanilla sauce to serve

• strainer
• large bowl
• small serving bowls

Bind the boiled mixture with cornstarch and pour it through a wire strainer onto the frozen berries. Remove the strainer and put the compote into small bowls to chill for at least 1 hour. Garnish with mint and serve with warm vanilla sauce.

Enjoy your meal!