Berry delicious

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.

Berry Sauce

1	Caster sugar
1	Berries
1	Water

Rumtopf

1	Caster sugar
1	Strawberries
1	Rum, white

Directions

Berry sauce

1. Put berries (single variety or a mix) in a small pot. Add the equivalent weight in castor sugar.
2. Add half the volume in water and simmer until you have a sauce-like consistency.
3. Strain through a sieve and cool.

Rumtopf

1. Start making rumtopf when the first berries appear, in New Zealand that's strawberries.
2. 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.
3. 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.
4. Continue this process as the stone fruits arrive - apricots, peaches and plums.
5. Keep it all well sealed with several layers of clingfilm beneath the lid of your vessel and keep cool.
6. In the midst of winter reveal this treat and serve it in small bowls solo, with creme fraiche, or vanilla ice cream.
7. A small serve is all that is needed of this rich treat.