Hot Fruit Sauce for Icecream

Ingredients

• 1.410 gram tinned youngberries, drained — keep only the juice
• 2.410 gram tinned sliced peaches, drained — keep only the fruit
• 3.425 gram tinned black cherries, drained — keep only the fruit
• 4.312 gram tinned mandarin segments, drained — keep only the fruit
• 5.1.5 tablespoon custard powder, slaked with a little youngberry juice
• 6.125 ml Sabbath wine (sweet kosher red wine)
• 7.2 tablespoon Cointreau

Method

1. 1.Drain the youngberries, keep only the juice.
2. 2.Drain the peaches, keep only the fruit.
3. 3.Drain the cherries, keep only the fruit.
4. 4.Drain the mandarin segments, keep only the fruit.
5. 5.Slake the custard powder with a little of the youngberry juice.
6. 6.Bring the rest of the youngberry juice, wine and Cointreau to the boil.
7. 7.Add a little of the hot juice to the custard, mix and throw back into the pot.
8. 8.Cook and stir until slightly thickened.
9. 9.Cool and refrigerate until needed.
10. 10.Make a day or so before use.
11. 11.Reheat and serve hot over icecream.

Notes

• 'Sabbath wine' refers to Kiddush wine — a sweet kosher red wine used at the Jewish Sabbath ceremony. Any sweet kosher red wine works here.
• Youngberries are a hybrid berry similar to a cross between a blackberry and a dewberry, commonly available in South Africa.
• Serve hot over vanilla icecream.