500 g (1 lb) strawberries, hulled and halved or quartered if large
200 g (7 oz) blueberries
grated rind and juice of 1 lemon
3 tablespoons caster sugar
3 tablespoons water
lemon rind curls or small herb or pansy flowers, to decorate
150 ml (4 pint) double cream
2 tablespoons caster sugar
grated rind of ½ lemon
2 tablespoons dry white wine 21:2


1.Preheat the slow cooker if necessary. Put the strawberries, blueberries, lemon rind and juice, sugar and measurement water into the slow cooker pot.
2.Cover with the lid and cook on low for 12-2 hours or until the fruit is tender but still holds its shape.
3.Lift the pot out of the housing using oven gloves and leave the compote to cool.
4.Just before serving, make the syllabub cream. Pour the cream into a bowl, add the sugar and lemon rind and whisk until it forms soft swirls.
5.Add the white wine and whisk for a further 1-2 minutes or until thick again.
6.Spoon the fruit into tall champagne-style glasses and top with spoonfuls of the syllabub cream.
7.Decorate with lemon rind curls or small herb or pansy flowers and serve immediately.
8.FOR PEACH COMPOTE WITH VANILLA, halve and stone 6 firm, ripe peaches, then add to the slow cooker pot with 75 g (3 oz) caster sugar, 150 ml (4 pint) Marsala or sweet sherry, 150 ml (4 pint) water and a slit vanilla pod.
9.Cover and cook as above. Transfer the peaches to a serving dish. Scrape the seeds from the vanilla pod and add to the syrup, then discard the pod.
10.Mix 2 teaspoons cornflour with a little cold water to make a smooth paste, stir into the syrup in the slow cooker pot, replace the lid and cook on high for 15 minutes.
11.Stir well, then pour over the peaches. Sprinkle with 125 g (4 oz) raspberries and leave to cool. Serve with spoonfuls of crème fraiche.

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