|4 - 6||apples|
|1 cup||raisins||250 ml|
|6 - 10|| plums, or |
small package of prunes
|1 cup||chopped rhubarb||250 ml (optional)|
|2 cups||water||500 ml|
|1 - 6 tablespoons||sugar||15 - 90 ml|
|2 - 4 tablespoons||potato flour or corn starch||30 - 60 ml|
|1 cup||red wine||250 ml (optional)|
Peel fresh fruits, take out seeds, and cut into biggish pieces. Add dried fruits, water, and simmer for 60 - 90 minutes.
Remove from heat. If you desire you can mash the cooked fruit, so that a smoother consistency is achieved. Add some of the sugar and, if desired, red wine. Taste it, and add more sugar if desired.
Add 2 tablespoons (30 ml) of starch for a soup-like consistency, more if you want it to be more like a jelly. Bring to a boil, stirring constantly. Let boil for 2 minutes, or until desired thickness is reached.
Remove from heat, and cool. Best served at room temperature, or can be refrigerated. Serve with milk, cream, or (best of all!) over vanilla ice cream.