Berry compote with lemon syllabub

(14 ratings)

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Berry compote
Berry compote
  • Serves: 4

  • Prep time:

  • Cooking time:

The arrowroot in this recipe gives a powerful, lasting flavour, and is the perfect addition to the berries and lemon.


For the compote100g

  • (4oz) caster sugar
  • 500g bag frozen summer fruits
  • 10ml (2tsp) arrowroot

For the syllabub

  • 25g (1oz) caster sugar
  • 50ml (2fl oz) sweet white wine or sherry
  • 30ml (2tbsp) lemon juice
  • 300ml (1/2pt) double cream
  • Almond wafer biscuits, to serve


  1. To make the compote: place the caster sugar and 300ml (1/2pt) water in a large pan. Heat gently until the sugar dissolves, then add the frozen fruit. Simmer for 5-10 mins.
  2. Blend the arrowroot with 30ml (2tbsp) water and stir into the fruit. Simmer gently, stirring for 3-4 mins, until the fruit mixture thickens slightly. Leave to cool.
  3. To make the syllabub: mix the sugar, wine/sherry and lemon juice in a jug and leave for 10 mins. Pour the cream into a bowl and whisk until softly peaking. Gradually whisk in the lemon and wine mixture.
  4. Divide the compote between 4 serving glasses and top with the syllabub. Crumble a biscuit and sprinkle over the syllabubs. Serve with the rest of the biscuits.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 470(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 3
(14 ratings)

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