Russian Fruit Compote

1. 1

   Place the currants, raspberies and sugar in a pan with 2/3 cup water. Cover the pan and cook gently over low heat for 12-15 minutes, until the fruit is soft.

2. 2

   Blend the arrowroot with a little water in a bowl and stir into the fruit. Bring back to a boil, stirring until thickened.

3. 3

   Remove from the heat and cool slightly, then gently stir in the blacberry liqueur.

4. 4

   Pour into 4 serving bowls and leave until cold, then chill. Serve topped wth spoonfuls of plain yogurt.

* Per serving · 4 servings · Values may vary.

No additional tips available.