Scale

500 g mixed fruits (sour and sweet cherries, raspberries or any kinds of fruits, like apples, blueberries, pears, etc.)
80 g sugar
water to cover the fruits
4–5 cloves
1 cinnamon stick
1 small piece of vanilla bean
2 tbsp flour
1 tsp. instant vanilla pudding powder
150 ml cream
1 lemon

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Put the fruits in a pot except the soft ones which don’t need a longer cooking process. Add the sugar, the cinnamon and vanilla bean and just enough water to cover the fruits. Bring it to boil and cook it for further 5 minutes.
Mix the cream with the flour and vanilla pudding powder and add it to the soup stirring continuously. Add the soft fruits and cook it for a few minutes until it thickens slightly.
Remove it from the heat and add lemon juice from which it gets its wonderful pink color.