- 900g (2lbs) green gooseberries
- 2 or 3 elderflower heads
- 600ml (1 pint) cold water
- 450g (1lb) sugar
- Flavour whipped cream to taste with elderflower cordial.
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.
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