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Compote of red berries with vanilla ice cream

Curtis Stone from Dinner In a Box with Curtis Stone
A stunning dessert from Curtis Stone - colourful soft fruits in orange-flavoured caramel sauce, topped with vanilla ice cream

Compote of red berries with vanilla ice cream

Method

1. Put the sugar in small heavy-based saucepan. Cook over medium heat until the sugar begins to melt. Stir very gently so that it colours evenly. When melted completely, add the orange zest and juice. Stir until dissolved.

2. Add the blackberries and strawberries first then the rest of the fruit, cinnamon stick and vanilla pods. Simmer gently for a few minutes, then leave to cool.

3. Tip the red currants into a bowl and dust generously with icing sugar.

4. Spoon the compôte into individual serving bowls. Add a scoop of ice cream, a mint sprig and finally the red currants.

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Serves: 4

Prep: 20 min, plus cooling
Cook: 10 min

Ingredients
100g caster sugar
zest and strained juice of 1 large orange
250g Strawberries
125g Blackberries
115g Blueberries
115g Raspberries
1 cinnamon stick
2 vanilla pods, split
100g Redcurrants
icing sugar, for dusting
vanilla ice cream, to serve
mint sprigs, to decorate