Green Gooseberry and Elderflower Compote
Aug 28, 2011
by Chef Darina Allen
A delicious recipe for when elderflowers are coming into bloom and gooseberries aren't quite ripe
- Servings
- 6-8 servings
- Course
- Snack
Tags
Ingredients
- 2 lbs. green gooseberries
- 2 or 3 elderflower heads
- 1 pint cold water
- 1 lb. sugar
Instructions
-
First top and tail the gooseberries.
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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.
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Bring slowly to a boil and continue to boil for 2 minutes. Add the gooseberries and simmer just until the fruit bursts.
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Allow to get cold. Serve in a pretty bowl and decorate with fresh elderflowers.
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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.
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Serve chilled with shortbread biscuits.