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
WEIGHT CONVERTER
grams
to
cups
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.
Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.
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