A simple, sweet-tart gooseberry compote makes a delicious dish on its own, but is also the basis for many more recipes. Gooseberry compote blended with custard and cream or custard and yoghurt becomes a luscious Gooseberry Fool, topped with meringue and baked for a Gooseberry Snow and who can resist a Gooseberry crumble.
But, it is not just the marriage with sweetness that makes a gooseberry shine, it is the perfect partner for smoked and oily fish and is a must with mackerel.
But, it is not just the marriage with sweetness that makes a gooseberry shine, it is the perfect partner for smoked and oily fish and is a must with mackerel.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Ingredients:
- 1 lb/450g gooseberries, top and tailed
- 1oz/ 28g fine/caster sugar
- A splashes of Elderflower cordial (optional)
Preparation:
Preheat the oven to 180°C/350°F/gas mark 4.
- Scatter the gooseberries on a baking sheet and sprinkle with the sugar. Bake until tender - 20 - 30 minutes.
- Tip the gooseberries into a bowl and squash gently with a fork to break up the fruit and release the juice. Taste to check sweetness and add more sugar if required, this is personal preference, or depends on the end use.
- Add the Elderflower cordial if using.
- Use as desired, or serve with cream as a simple pudding.
- If you want a finer, seed free compote then blend in a food processor to the consistency you like, then pass through a sieve.
- For a slightly chunkier compote, put two-thirds of the berries into the blender, whizz to your preferred consistency, pass through a sieve and then add back the whole gooseberries.
