Green Gooseberry and Elderflower Compote

Green Gooseberry and Elderflower Compote

Print

byDarina Allen owner of Ballymaloe Cookery School

of Shanagarry, Co. Cork  

Recipe from Ballymaloe Cookery School When I'm driving through country lanes in late May or early June, suddenly I spy the elderflower coming into blo Read More
Share:
Prep Time

20 Minutes

Cooking Time

0 Minutes

Serves

6-8 People

Ingredients

  • 900g (2lbs) green gooseberries
  • 2 or 3 elderflower heads
  • 600ml (1 pint) cold water
  • 450g (1lb) sugar

Elderflower Cream:

  • Flavour whipped cream to taste with elderflower cordial.

Method

First top and tail the gooseberries.

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.

Bring slowly to the boil and continue to boil for 2 minutes.

Add the gooseberries and simmer just until the fruit bursts.

Allow to get cold.

Serve in a pretty bowl and decorate with fresh elderflowers. Serve with elderflower cream

Note: The tart green gooseberries must actually burst otherwise the compote of fruit will be too bitter.

You may also like

  • Spinach & Irish Greek Style Cheese Rolls

    This delicious recipe if from McCormack Family Farm, a Father and Sons team with a taste for excellence and passion for produce has excelled in creating a range of products that is both innovative and commercial in nature.
  • Raspberry Fool

    Irish Raspberry Fool is one of the simplest desserts, made with just 3 ingredients. All you need to do to enjoy this mouthwatering dessert from Ballymaloe Cookery School is to swirl pureed raspberries togheter with fresh whipped cream.
  • Spiced Red Lentil Soup Recipe

    A hearty and creamy red lentil soup with a pinch of spicy seasonings. This soup is full of plant-based fiber and flavors. It is a perfect choice when you crave something delicious and comforting.