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 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

  • White Chocolate Soup

    Noel McMeel is a chef from Northern Ireland, who is the executive head chef at Lough Erne Golf Resort and Hotel in Enniskillen, County Fermanagh.
  • Chicken, Mushroom, Potato and Thyme Winter Stew

    A perfect, slow-cooked chicken, mushroom, potato and thyme stew recipe, that feeds a party. Consider preparing this hearty dish, full of tender meat pieces and mouth-watering vegetables a day ahead to allow it to develop best, rich flavour.
  • Blackberry and Apple Crisp

    Blackberry and Apple Crisp (excerpt From Lynda's Table) When does a crumble become a crisp? I’m not sure. Probably when it’s made by Americans. American friends such as Kris and Annie often give me crisps, which usually include nuts (almonds, hazelnuts...