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20 December 2012,01:21 by

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Serves :

Preparation Time :
30 minutes

Preparation Method :

  • To make the elderflower cream, put the sugar and 150 ml water in a saucepan 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 fresh or dried flowers 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 just holds 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.


  • 25 grams  sugar 
  • 6 large heads of fresh elderflowers
  • 150 ml fresh double cream
  • 900 grams mixed fresh fruit, such as gooseberries,
  • Rhubarb, pears, strawberries, cherries, prepared
  • 300 ml unsweetened orange or apple juice
  • 1 cinnamon stick
  • 2 strips of lemon rind
  • Clear honey, to taste (optional)

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