Compote of Fruit with Elderflower Cream
The mixture of fruit, which can include any varieties in season, is here poached in fruit juice rather than the sugary syrup preferred by the Victorians. Elderflowers are beautifully aromatic and grow abundantly in the hedgerows. You can find dried elderflowers in health food shops.
- 1 oz sugar
- 6 large heads of fresh elderflowers or 1 oz dried elderflowers
- 5 floz fresh double cream
- 2 lb mixed fresh fruit such as gooseberries, rhubarb, pears, strawberries, cherries, prepared
- 1/2 pint unsweetened orange or apple juice
- 1 cinnamon stick
- 2 strips of lemon rind
- clear honey to taste (optional)
- To make the elderflower cream, put the sugar and 150 ml (1/4 pint) water in a saucepan 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 fresh or dried flowers 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 just holds 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.
Calories: 314 kcal
Carbohydrates: 49 g
Protein: 2 g
Saturated Fat: 9 g
Cholesterol: 51 mg
Sodium: 28 mg
Potassium: 293 mg
Fiber: 4 g
Sugar: 38 g
Vitamin A: 1231 IU
Vitamin C: 6 mg
Calcium: 49 mg
Iron: 1 mg