What’s cooking | Blog | Gooseberry and Elderflower Compote

Gooseberry and Elderflower Compote

Posted on 3rd July 2015

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300g gooseberries

50ml elderflower cordial – either homemade or shop bought

1 vanilla pod

Put gooseberries and cordial into a saucepan, split the vanilla pod lengthways and scrape the seeds in, adding the pod. Place on a low heat until the gooseberries are just cooked. Don’t let them break up. Leave to cool and remove the vanilla pod.

 

Use the compote in our Gooseberry, Elderflower and Almond cake recipe, it is equally lovely with ice cream, although unless you like it tart, you may want to add a little sugar when cooking.