Rote Grütze mit Vanillesoße: Red Berry Pudding with Vanilla Sauce

Pudding: 2 pounds ripe berries, a mix of blueberries, raspberries, strawberries, and red currants (fresh or frozen), and pitted cherries, washed and picked over Sugar 1⁄2 cup cornstarch Vanilla Sauce: 3 egg yolks 3 tablespoons sugar 1 tablespoon cornstarch 1 1/2 cups milk 1 vanilla bean, or 1 tablespoon pure vanilla bean paste 1. For the pudding: Put the blueberries, if using, and cherries in a large saucepan with 2 to 3 tablespoons water. Bring to a boil and cook until they pop or release their juice. Hull the strawberries, if using, and cut very large ones into quarters. Add the more delicate fruit like strawberries and raspberries last and then immediately remove the pan from the heat. Taste for sweetness and add sugar to taste and stir to dissolve. 2. Dissolve the cornstarch in at least 1⁄4 cup cold water. Stir the cornstarch mixture into the fruit mixture. Return the pot to the heat and cook briefly over low to medium heat, stirring constantly. When the pudding turns clear and thickens, immediately remove the pan from the heat. Continue stirring for another 1 to 2 minutes. Make sure not to undercook the pudding, otherwise it will taste chalky. 3. Pour the hot pudding into a glass serving bowl or individual dessert bowls. To prevent the glass from cracking when you pour the hot pudding into it, put a damp dishtowel underneath the bowl. Refrigerate for several hours until set. Serve the pudding cold, but take it out of the refrigerator 30 minutes before serving, so it can develop its full flavor. 4. For the vanilla sauce: In a small saucepan, whisk the egg yolks with the sugar and cornstarch. Add the milk and vanilla—if using a vanilla bean, slit it lengthwise, scrape out the seeds with a sharp knife, and add the bean and the seeds to the mixture. Cook over low heat until the sauce thickens, whisking constantly. Make sure that the sauce does not boil. Remove the vanilla bean, if using. Refrigerate. Stir the sauce well before serving. Makes 6 to 8 servings © 2013, Spoonfuls of Germany by Nadia Hassani