Rote gruetze with Calvados crème fraîche
By: Michael Moore From: Good Food Live
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Rote gruetze with Calvados crème fraîche
- Prep time:
- 5 mins
- Cook time:
- 5 mins
- Serves:
- 2
Caramelised berries with a rich crème fraîche sauce combine to luscious effect in Michael Moore's dessert
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Ingredients
- knob of Butter
- 20g brown sugar
- 65g Raspberries
- 65g Blueberries
- 65g Blackberries
- 150ml port
- 50ml Calvados
- 50g Crème fraîche, plus extra for serving
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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