Green Gooseberry and Elderflower Compote

Green Gooseberry and Elderflower Compote

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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
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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.

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