Name: Compote of Fruit with Elderflower Cream
Ingredients: 25 gram sugar; 150 milliliter water; 6 large heads fresh elderflower heads or 25g dried; 150 milliliter double cream; 900 gram fresh fruit (gooseberries, rhubarb, pears, strawberries, cherries); 300 milliliter unsweetened orange juice or apple juice; 1 cinnamon stick; 2 strips lemon rind; honey, to taste (optional)

Compote of Fruit with Elderflower Cream

Ingredients

25 grams sugar
150 milliliters water
6 large heads fresh elderflower heads or 25g dried
150 milliliters double cream
900 grams fresh fruit (gooseberries, rhubarb, pears, strawberries, cherries)
300 milliliters unsweetened orange juice or apple juice
1 cinnamon stick
2 strips lemon rind
honey, to taste (optional)

Instructions

Yield: 4 servings. To make the elderflower cream, put the sugar and water in a pan and heat gently until the sugar has dissolved, then boil rapidly until the liquid is reduced by half. Take off the heat and submerge the elderflowers in the syrup. Leave to infuse for at least 2 hours, then press the syrup through a sieve, discarding the elderflowers. Whip the cream until it is just beginning to hold its shape, then fold in the elderflower syrup. Chill until ready to serve. Put the fruit, fruit juice, cinnamon and lemon rind in a large saucepan and simmer gently for 3-5 minutes until the fruits are softened, but still retain their shape. Serve the compote warm or cold with the elderflower cream.