Russian Fruit Compote - cooking recipe

Ingredients

2 cups red currants (or a mix) or 2 cups black currants (or a mix)
1 1/3 cups raspberries
1/4 cup superfine sugar
1 1/2 tablespoons arrowroot
1 -2 tablespoon blackberry liqueur
plain yogurt, to serve

Preparation

Place the currants, raspberies and sugar in a pan with 2/3 cup water. Cover the pan and cook gently over low heat for 12-15 minutes, until the fruit is soft.
Blend the arrowroot with a little water in a bowl and stir into the fruit. Bring back to a boil, stirring until thickened.
Remove from the heat and cool slightly, then gently stir in the blacberry liqueur.
Pour into 4 serving bowls and leave until cold, then chill. Serve topped wth spoonfuls of plain yogurt.