Summary

Ingredients

• 500 g plums
• 250 g plum (s), yellow
• 300 g blackberries
• 100 g suar
• 250 ml red wine, (alternatively red grape juice)
• 250 ml grape juice, red
• 1 stick cinnamon
• 3 tablespoon cornstarch

For the sauce:

• 400 ml milk
• 2 tablespoon cornstarch
• 125 g double cream
• a bit salt
• 3 tablespoon sugar
• 1 vanilla pod (s)
• 2 egg yolks

Print Recipe Pin Recipe

Instructions

1. For the groats, wash the plums and plums, clean, cut in half, stone and cut into narrow wedges. Wash and sort the blackberries. Melt the sugar in a saucepan, fill up with red wine and grape juice, add the cinnamon stick and cook until the sugar has dissolved. Mix 2 to 3 tablespoons of cornstarch in 2 to 3 tablespoons of water and stir into the boiling stock. Boil once. Then add the prepared fruits and then let them cool down.
2. For the sauce, cut into the vanilla pod lengthways and scrape out the pulp. Mix 100 ml milk with the cornstarch. Bring the rest of the milk to the boil with the crème double, a pinch of salt, sugar and vanilla pulp in a saucepan. Add the milk with the cornstarch while stirring and bring everything to the boil. Then take it off the stove. Mix the egg yolks with 2 to 3 tablespoons of the vanilla sauce, then stir into the sauce. Don`t let it boil anymore. Serve the blue fruit jelly with the vanilla sauce.
3. If children eat too: simply replace the red wine with red grape juice.