Frances Bissell

Compote of Loquats with Elderflowers

Preparation info
  • serves

    8

    • Difficulty

      Easy

Appears in
The Scented Kitchen: Cooking with Flowers
The Scented Kitchen

By Frances Bissell

Published 2012

  • About

This is every bit as delicate and delicious as gooseberries with elderflowers, and the seasons coincide happily as the first loquats arrive from Spain and Turkey just as the elderflowers are in full bloom.

Ingredients

  • 1 kg/2 lb ripe loquats
  • 100 ml/4

Method

Peel the loquats, as their skin is rather tough. Halve them and twist to separate the halves. Remove and discard the large shiny brown stones and put the fruit in a saucepan, together with the syrup. Heat gently and poach for 15 minutes. Transfer the fruit to a glass bowl and strain the syrup over it. Cover and chill until required. Just before serving, decorate with a few sprigs of elderflower