Red Berry Compote

Rinse currants, drain and strip from the stem with a fork.

Rinse and hull strawberries, pat dry and cut into quarters. Pick over the raspberries and rinse if needed.

Bring currants, 1/3 cup of water, and 2 tablespoons plus 1/2 teaspoon of brown sugar to a boil in a pot and continue to boil until currants break down, about 3 minutes. Press mixture through a sieve and return to the pot.

Return the currants to a boil. Whisk 2 tablespoons cornstarch with 3 tablespoons of water, then stir into the currant puree and boil until thickened. 

Fold the raspberries and strawberries into the puree and add sweetener to taste. Transfer the compote to a serving bowl or platter and allow to cool, covered.

Whisk 4 tablespoons milk with the remaining cornstarch.

Halve the vanilla bean lengthwise and scrape out the seeds. Combine the vanilla pod and seeds with remaining milk in a small pot and bring to a boil. Stir in the milk-cornstarch mixture and return to a boil. 

Separate the egg (save the white for another use.) Whisk egg yolk with a pinch of salt and gradually stir in some of the hot vanilla milk to temper the egg, then stir in the remaining vanilla milk.

Add the remaining brown sugar to the vanilla sauce along with sweetener to taste. Allow to cool, stirring occasionally.