Gooseberry and strawberry meringue compote jars

Ingredients:

For the compote

• 400g of whole strawberries, hulled (frozen is fine)
• 100g gooseberries, topped and tailed
• 2 tbs honey

To finish

• 100g strawberries hulled and quartered
• ½ Meringue Girls Mixture
• 4x150g jam jars, or small glass bowls

Method:

1. Start by making the compote. Add the whole hulled strawberries and topped-and-tailed gooseberries into a saucepan and place over a medium heat.
2. Drizzle over the honey and cook gently for 7-10 minutes until the fruit is soft but still holding its shape. The compote should be chunky and a little bit tangy.
3. Now you are ready to fill the jars. Fill the jam jars 1/3 of the way with your compote, then top with quartered strawberries until your jars are 2/3 full.
4. Pipe or spoon in the meringue mixture to fill the jars to the brim. Blowtorch or flash under a hot grill until the tops are golden.
5. These can be prepared a couple of hours in advance and kept in the fridge, but it is best to blowtorch or grill the tops at the very last minute.

This recipe is from ‘Meringue Girls Cookbook’ by Alex Hoffler and Stacey O’Gorman