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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 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.


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