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Gooseberry and Elderflower Compote

First top and tail the gooseberries. Tie the elderflower heads in a little square of muslin and 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, for approximately 5 or 6 minutes.

Allow it to get cold. Serve in a pretty bowl and decorate with fresh elderflowers.

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– Ingredients –

2lb green gooseberries 900g
2 or 3 elderflower heads
1lb sugar 450g
2cups cold water 1pt/560ml

– Author –

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