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Lemon Syllabus with a Berry Compote



For The Compote

  • 100g caster sugar
  • 500g bag frozen summer fruits
  • 2 tablespoons of arrowroot or cornflour

For The Syllabub

  • 25g caster sugar
  • 50ml of sweet white wine or sherry
  • 30ml lemon juice
  • 300ml double cream
  • Almond wafer biscuits, to serve.




To make the compote:

  1. Place the caster sugar and 300ml (1/2pt) water in a large pan.

  2. Heat gently until the sugar dissolves, then add the frozen fruit. Simmer for 5-10 mins.

  3. Blend the arrowroot with 30ml (2tbsp) water and stir into the fruit.

  4. Simmer gently, stirring for 3-4 mins, until the fruit mixture thickens slightly.

  5. Leave to cool.

To make the syllabub:

  1. Mix the sugar, wine/sherry and lemon juice in a jug and leave for 10 mins.

  2. Pour the cream into a bowl and whisk until softly peaking.

  3. Gradually whisk in the lemon and wine mixture.

  4. Divide the compote between 4 serving glasses and top with the syllabub.

  5. Crumble a biscuit and sprinkle over the syllabubs. Serve with the rest of the biscuits.

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