My mum’s auntie and uncle live around Lyon where it is much greener than in Provence where I grew up. They have a lovely little garden where some wild gooseberry bushes manage to produce a few berries every year. My mum loves gooseberries and she always told me how surprised she was when she found out that nobody liked them which is why they never tended these bushes.
It is gooseberry season right now and I decided to make the most of it for two reasons:
– My mum will be delighted when I bring her a pot of my compote in September when I visit and,
-It looks like Elderflower and Gooseberry are best mates, and since I recently made Elderflower cordial and Elderflower syrup, I thought it would be a good idea to combine them. Of course you can still do this recipe without, just follow the steps below. The Elderflower adds a sweet and floral taste to the compote, which makes it very fresh and perfect for the summer.
This recipe is not to make a preserve but a compote, which means that it won’t keep for long on a shelve. I would recommend to store it in the fridge. I made a relatively small quantity, 3 jam pots. We already ate a pot at the week end… Whip cream and Greek Yogurt together and mix it with the compote to make a Gooseberry Fool… Or you can add to yogurt with granola for breakfast… or simply eat it on its own with a spoon “Nigella style” at midnight.