Rodgrod Med Flod

• 1 1/4 lbs mixed soft fruit (red-currants, raspberries, blackberries, cherries)
• 2 1/2 cups water
• 8 ounces sugar (caster or superfine)
• vanilla essence, to taste
• 2 ounces potato flour
• 4 tablespoons sweet white wine
• whipped cream
• slivered almonds, to serve

1. Wash and pick over the fruit, then crush the fruit with a fork.
2. Place fruit in a pan with the water, bring slowly to the boil; remove from heat and leave to cool for 15 minutes.
3. Pass fruit through a fine sieve, return the juice to the pan, add the sugar and vanilla essence, bring to the boil.
4. Measure the liquid and, if necessary, make up to 3 cups with water.
5. Blend the potato flour with the wine, stir into the juice and simmer until thickened; spoon into glasses and sprinkle with caster sugar.
6. Decorate with whipped cream and almonds.

mixed soft fruit, water, sugar, vanilla, flour, sweet white wine, whipped cream, slivered almonds

Taken from www.food.com/recipe/rodgrod-med-flod-135064 (may not work)