Frank's Recipes! Compote of Fruit with Elderflower Cream

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Compote of Fruit with Elderflower Cream

Yield: 4 servings

25 g sugar
150 ml water
6 large heads fresh elderflower heads; or 25g dried
150 ml double cream
900 g mixed fresh fruit *; prepared
300 ml unsweetened orange juice; or apple juice
1 cinnamon stick
2 strips lemon rind
clear honey; to taste (optional)

*such as gooseberries, rhubarb, pears, strawberries, cherries

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.