Red Berry Compote

Wash the mixed fruit and let it drain.

Cut strawberries and peaches into small pieces; leave red currants, raspberries and blueberries whole. Set aside a few particularly nice fruits.

Mix the cornstarch with a small splash of cold, clear fruit juice until smooth.

Put the remaining fruit with sugar, vanilla sugar and the rest of the fruit juice into a pot and bring briefly to a boil, taking care not to let the fruit fall apart.

Pour the stirred cornstarch in while stirring and bring the compote briefly to the boil again until it thickens slightly.

Fold in the reserved fruits and spoon the red compote into glass dishes rinsed with cold water.

Let cool and chill in the refrigerator. To serve, garnish with 1 tbsp vanilla yogurt or cream whipped until soft peaks form.