Green Gooseberry and Elderflower Compote

Aug 28, 2011

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Servings
6-8 servings
Course
Snack

Ingredients

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

Instructions

  1. First top and tail the gooseberries.
  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. Bring slowly to a boil and continue to boil for 2 minutes. Add the gooseberries and simmer just until the fruit bursts.
  4. Allow to get cold. Serve in a pretty bowl and decorate with fresh elderflowers.
  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. Serve chilled with shortbread biscuits.

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