Raspberry and Redcurrant Compôte

Name: Raspberry and Redcurrant Compôte (Kissel)
Cuisine: Russian
Ingredients: 175-225 g (6-8 oz) each redcurrants, blueberries and raspberries; 175-225 g (6-8 oz) each redcurrants, blueberries and raspberries; 175-225 g (6-8 oz) each redcurrants, blueberries and raspberries; 425 ml (15 fl oz) water; 125-175 g (4-6 oz) sugar (according to the tartness of the fruit) plus more for sprinkling; 50 g (2 oz) cornflour; 75 ml (3 fl oz) fruity white wine such as Riesling, or orange juice plus a squeeze of lemon; 75 ml (3 fl oz) fruity white wine such as Riesling, or orange juice plus a squeeze of lemon; 75 ml (3 fl oz) fruity white wine such as Riesling, or orange juice plus a squeeze of lemon; 75 ml (3 fl oz) fruity white wine such as Riesling, or orange juice plus a squeeze of lemon; 2 tablespoons fruit liqueur such as framboise (optional); 2 tablespoons fruit liqueur such as framboise (optional); 225 g (8 oz) sweet cherries, stoned; tiny sprigs of mint; crisp biscuits, such as Great-grandma’s Feather-light Lemon Biscuits

Kissel

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

A light and fruity dessert to serve after a hearty main course and a great favourite with Jews of Russian origin. It is made with an interesting combination of fruits, some of which are puréed and some left whole. If redcurrants are not available, black currants can be substituted. It can also be made with frozen fruit. Kissel comes from the Russian kislyi, meaning sour.

Ingredients

Asia
Europe
Israel
Russia
Dessert
Vegan
Eastern Europe

Ingredients

Method