Gooseberry and elderflower compote

Gooseberry and elderflower compote

By
From
How to Cook Desserts
Serves
4-6
Photographer
Peter Cassidy

This is a great compote to make when gooseberries and elderflowers are in season, the flavours being such a classic pairing. However, it also works well if you use frozen gooseberries and elderflower cordial. The acidity of the gooseberries cuts through the richness of a vanilla bavarois or ice cream perfectly.

Ingredients

Quantity Ingredient
750g fresh gooseberries
50g caster sugar, or to taste
75ml water
2 heads elderflower
or 3 tablespoons elderflower cordial

Method

  1. Put the gooseberries, sugar and water in a medium saucepan. Cook over a low heat until the gooseberries release their juices and just begin to pop.
  2. Gently wash the elderflower heads, if using, in a bowl of cold water, then tie them in a piece of muslin with string. Add them to the gooseberries (or add the cordial) and simmer very gently for 5 minutes, or until the syrup has thickened enough to coat the back of a spoon.
  3. Allow the compote to cool with the muslin bag of elderflowers left in, if using. Taste and add more sugar if necessary.
  4. Remove the elderflowers and squeeze any syrup into the compote. Serve at room temperature or slightly chilled.

A note on using frozen fruit...

  • If using frozen gooseberries, there is no need to add the water when cooking them.
Tags:
leiths
desserts
baking
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