Green Gooseberry and Elderflower Compote

Preparation info

  • Serves

    6–8

    • Difficulty

      Easy

Appears in

Simply Delicious 2

Simply Delicious 2

By Darina Allen

Published 1990

  • About

When I’m driving through country lanes in late May or early June, suddenly I spy the elderflower coming into blossom. Then I know it’s time to go and search on gooseberry bushes for the hard, green fruit, far too under-ripe at that stage to eat raw, but wonderful cooked in tarts or fools or in this delicious Compote. Elderflowers have an extraordinary affinity with green gooseberries and by a happy arrangement of nature they are both in season at the same time.