Green Gooseberry and Elderflower Compote

Ingredients

• 2 lbs. green gooseberries
• 2 or 3 elderflower heads
• 1 pint cold water
• 1 lb. sugar

Instructions

1. 1
   First top and tail the gooseberries.
2. 2
   Tie 2 or 3 elderflower heads in a little square of muslin, put in a stainless steel or enamelled saucepan, add the sugar, and cover with cold water.
3. 3
   Bring slowly to a boil and continue to boil for 2 minutes. Add the gooseberries and simmer just until the fruit bursts.
4. 4
   Allow to get cold. Serve in a pretty bowl and decorate with fresh elderflowers.
5. 5
   Green Gooseberry and Elderflower Fool: Liquidise the compote and mix with softly whipped cream to taste — about 2 volumes of whipped cream to fruit purée.
6. 6
   Serve chilled with shortbread biscuits.