A refreshing way lo end a meal, Redcurrant and Raspberry Compote should be served with vanilla ice-cream or zohipped cream.
1 lb. redcurrants, trimmed
8 oz. cooking plums, halved and stoned
8 oz. canned stoned Morello cherries, drained
1 lb. sugar
6 fl. oz. water
1 lb. raspberries, hulled
2 tablespoons medium sherry
Place the redcurrants, plums, cherries and sugar in a large saucepan. Pour over the water. Place the pan over low heat and stir constantly until the sugar has dissolved. Increase the heat to moderately low and cook the fruit for 20 to 25 minutes, stirring frequently, or until the mixture is soft and pulpy. Stir in the raspberries and continue cooking for a further 5 minutes. Remove the pan from the heat and set aside to cool to room temperature.
Stir in the sherry and pour the compote into a glass serving bowl. Place the bowl in the refrigerator to chill for 1 hour.
Remove the dish from the refrigerator and serve immediately.