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Rote gruetze with Calvados crème fraîche

Michael Moore from Good Food Live
Caramelised berries with a rich crème fraîche sauce combine to luscious effect in Michael Moore's dessert

Rote gruetze with Calvados crème fraîche

Method

1. Gently melt the butter in a heavy-based saucepan, making sure it doesn't brown or burn.

2. Mix in the sugar and cook until the sugar caramelises.

3. Mix in the raspberries, blueberries, blackberries and the port. Cook briskly for 1 minute, then transfer to a bowl and set aside until lukewarm.

4. Fold the Calvados and crème fraîche into the fruit mixture.

5. Serve the fruit mixture while lukewarm, topped with a scoop of crème fraîche.

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Serves: 2

Prep: 5 min
Cook: 5 min

Ingredients
knob of Butter
20g brown sugar
65g Raspberries
65g Blueberries
65g Blackberries
150ml port
50ml Calvados
50g crème fraîche, plus extra for serving