2 lbs ripe fruit as listed above, using at least 2 types
3 cups water
1/4 cup cornstarch
granulated sugar as needed
 Wash and prepare fruit. If using cherries, remove pits. If using rhubarb, cut into large dice.
 In a large pot, combine fruit and water. Cook over low heat until fruit is tender.
 Line a sieve with cheesecloth and place over large bowl. Pour cooked fruit into sieve. Do not crush fruit. Put fruit into large serving dish.
 Add water to juice to make 1 quart (1 litre) and bring to boil over medium heat.
 Mix cornstarch with a bit of cold water. Add to hot juice, stirring constantly.
 Sweeten with sugar if needed. Pour thickened juice over fruit.
 Sprinkle lightly with sugar to prevent a skin from forming on surface.
 Refrigerate until serving.
Makes 4 servings.
This is a wonderful garnish for Rote Grütze.
German Vanilla Sauce
Preparation time: 2 hours
Makes: 2 1/4 cups of sauce,
4 – 6 servings.
2 cups whole milk or half and half
4 large egg yolks
1/2 cup sugar
1/8 tsp. salt
1 tsp. vanilla extract
 Bring milk to a simmer in a saucepan over medium heat. Set aside.
 Whisk egg yolks, sugar and salt together in a medium bowl until the mixture is thick and well-blended.
 Slowly pour the hot milk into the egg mixture, whisking constantly. Return to pan.
 Cook over low heat, stirring constantly with a wooden spoon, for 15 – 20 minutes, or until sauce is thick enough to coat the back of a spoon. Do not allow sauce to boil.
 Immediately pour into a glass bowl and stir in the vanilla.
 Cover the top of the sauce with plastic wrap to prevent a skin. Refrigerate until needed.
This is a thin, pouring sauce that you may also serve in a pitcher. Use chilled, or at room temperature.