A fruit to be treasured in a short season – typically available only in June and July. The earlier green ones need added sugar, so are good for using in compote (see below) or crumble or for chutney, but, as they turn red, they become sweeter and can be eaten as they are.
This gooseberry compote can be used as a topping for Pavlova see Cooking Skills – Pavlova or stirred into thick yoghurt.
Gooseberry Compote
300g gooseberries, washed and topped and tailed with a sharp knife
50g sugar
1 tbsp elderflower cordial (optional)
Put the gooseberries and sugar in a pan.
Set the pan over low heat and let the sugar dissolve. Stir the mixture from time to time and let it bubble very gently until fruit has softened and is starting to break up – this will take about 20 minutes.
Remove the pan from the heat. Let the gooseberries cool a little. Stir in the elderflower cordial if using or a little more sugar if you like. Let the compote cool completely before using as above.
This will keep well for at least 3 or 4 days if covered and stored in the fridge. It could be frozen for up to 3 months too.
