Berries in Vino Cotto
Berries make a perfect accompaniment to many sweet desserts and accentuate your dishes presentation. Severed with panna cotta, crepes, shortbread biscuits, cheesecake, ice-cream etc they make a delicious fruit sauce.
125g or 1 punnet of strawberries, or frozen
125g or 1 x punnet of blueberries, or frozen
125g or 1 x punnet raspberries, or frozen
150ml Vino Cotto
50g castor sugar
2 star anise
1 cinnamon stick
Add to a saucepan the water, sugar and Vino Cotto and stir until sugar dissolves over a low heat.
Bring to a simmer and add the remaining ingredients. Gently cook for 5 minutes.
Remove from heat and allow to cool.
Separate berries from liquid and strain liquid.
Return liquid to saucepan over a gentle heat and reduce liquid to a slightly thick syrup, about 2 minutes*. The syrup will thicken as it cools.
Serve with berries and drizzle with the Vino Cotto syrup.
* Being careful not to over cook and burn liquid.