Ruby Fruit Compote Recipe
Ingredients
1 no. 2 can frozen pitted tart red cherries, thawed
1 10 ounce package frozen raspberries, thawed
1 1/2 tablespoons cornstarch
1 tablespoon lemon juice
2 cups fresh whole strawberries
Dairy sour cream
Directions
Drain frozen fruits, reserving syrup.
Add water to syrup to measure 2 1/2 cups.
Blend cornstarch, dash salt, and the syrup.
Cook and stir till thick and clear.
Add lemon juice.
Stir in fruits.
Sweeten, if desired.
Chill thoroughly.
Spoon into sherbets; top with sour cream.
Add water to syrup to measure 2 1/2 cups.
Blend cornstarch, dash salt, and the syrup.
Cook and stir till thick and clear.
Add lemon juice.
Stir in fruits.
Sweeten, if desired.
Chill thoroughly.
Spoon into sherbets; top with sour cream.
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