Berry compote with lemon syllabub Recipe

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serves:

4

Cost:

not

Prep:

10 min

Cooking:

10 min

Nutrition per portion

RDA
Calories 470 kCal 24%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

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

Ingredients

  • 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

Method

  • 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.

  • 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.

  • 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.

  • 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.

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