Elizabethan Autumnal Fruit Compote Royale with Wild Hop Lemon Granita
Should you wake up one Monday morning to find a message that the Queen is popping in for lunch on Thursday – fear not!! Here are two of my best dessert recipes which fit the billing.
They are quick and simple to make, leaving plenty of time for you to stalk the deer, catch the hare and dive for scallops for the other courses!
Elizabethan Autumnal Compote Royale
So you have spent the past couple of months watching the figs, apples (eating and cooking), pears plums, raspberries,blackberries etc ripen on your neighbours gardens, call in a few favours and pick some – peel, core, wash and sort.
Into a thick non stick saucepan add
When dissolved add fruits and simmer gently until most the liquid has evaporated.
Allow to cool.
Sussex Wild Hop Lemon Granita
Dissolve all ingredients in a saucepan
Pour into a shallow plastic container, cool then freeze for 3 hours
Remove from freezer, stir with a fork and refreeze.
To serve fill the bottom of wide brimmed stemmed glasses with the compote, top with a scoop of locally made vanilla ice cream, and a scoop of the granita, Serve.
Bon appétit your Majesty!
(You could to be really posh add a scoop of the Lewes Castle granita to add contrast.)