Flot rouge

Flot rouge is a traditional French dish, often served as a dessert. It is a type of fruit compote, typically made with red fruits such as strawberries, raspberries, and redcurrants. The name 'Flot rouge' translates to 'red float' in English, which is a reference to the floating fruits in the dish.

History

The origins of Flot rouge are not well-documented, but it is believed to have originated in the Normandy region of France. It is a popular dish during the summer months when red fruits are in season.

Preparation

Flot rouge is prepared by simmering red fruits in a sugar syrup until they are soft and the flavors have melded together. The fruits are then strained and the syrup is reduced until it thickens. The fruits are returned to the syrup and the dish is chilled before serving. Some variations of the recipe may include the addition of vanilla or cinnamon for added flavor.

Serving

Flot rouge is typically served chilled, often as a dessert following a meal. It can be served on its own, or with a dollop of whipped cream or a scoop of vanilla ice cream. It is also sometimes used as a topping for pancakes or waffles.

See also

• List of French desserts
• Compote
• French cuisine

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