• 1/2 pound strawberries
• 1/2 pound raspberries
• 1/2 pound currants
• 16 oz water
• 4 oz red wine
• 1 vanilla bean
• 1 - 2 cups sugar (depending on tartness of berries)
• 1 cup flour
• water
• 1/2 pint whipped cream
• 2 tablespoons sugar

Slice the vanilla bean lengthwise. Place the berries, water, red wine, sugar and the vanilla bean in a heavy saucepan and bring to a boil. Cook over a medium heat for 15 minutes. Puree 1/2 of the mixture in a blender and return to the pot. Make a paste with flour and water, and add only until desired thickness is reached. Cool to room temperature. Whip cream with sugar and serve with the compote.