Recipe#11239

Title: Fruit Compote

From: "Helen Watson" helen@hwatson.force9.net 
 Newsgroups: rec.food.recipes 
 Subject: Compote of Fruit with Elderflower Cream 
 Date: 11 Jun 1998 06:03:33 -0600 
 Message-ID: <199806091808.SAA20226@mail.force9.net> 

Yield:  4 servings
 25 g sugar  
 150 ml water  
 6 large heads fresh elderflower heads or 25g dried
 150 ml double cream   
 900 g fresh fruit (gooseberries, rhubarb, pears, strawberries, cherries)
 300 ml unsweetened orange juice or apple juice
 1 cinnamon stick   
 2 strips lemon rind     
 honey, to taste (optional)
 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.