Photo by Jason Dorday
A sweet berry sauce is a lovely contrast to many flavours. Spoon it over scoops of ice cream, or paint your plates with it to garnish a dessert.
- Put berries (single variety or a mix) in a small pot. Add the equivalent weight in castor sugar.
- Add half the volume in water and simmer until you have a sauce-like consistency.
- Strain through a sieve and cool.
- Start making rumtopf when the first berries appear, in New Zealand that's strawberries.
- For every kilo of fruit (or weight for weight) add a kilo of castor sugar and a litre of alcohol - white rum is traditional but brandy is nice.
- As each berry comes onto the market, add an amount to the pot with an equal weight of sugar and keep topping up with alcohol so the fruits are covered.
- Continue this process as the stone fruits arrive - apricots, peaches and plums.
- Keep it all well sealed with several layers of clingfilm beneath the lid of your vessel and keep cool.
- In the midst of winter reveal this treat and serve it in small bowls solo, with creme fraiche, or vanilla ice cream.
- A small serve is all that is needed of this rich treat.