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Red Fruit Pudding
This is Germany's national dessert.
2 cups German red currant fruit juice
2 cups German raspberry juice
1 strip lemon peel
1/2 to 1 cup granulated sugar
1/2 cup Mosel wine
6 tablespoons cornstarch
2 tablespoons lemon juice or additional wine
Whipped cream
Fresh red currants (for garnish)
Fresh raspberries (for garnish)
Combine fruit juices in a large, heavy-based saucepan; add lemon peel and heat gently. Dissolve cornstarch in wine and stir a few spoonsful of the hot juice into the mixture. Return the mixture to the saucepan, whisking continuously. Bring to a boil and stir until thickened. Add sugar to taste and simmer gently until the sugar dissolves completely.
When the mixture thickens and clears, remove it from the heat and add lemon juice or additional white wine. Pour into a large glass serving bowl or individual dessert glasses and chill until set.
To serve, pipe or spoon whipped cream on the top and decorate with fresh red currants and raspberries.
