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 a mix of custard and cream (or custard and yogurt for a slightly sharper flavor) becomes a luscious Gooseberry Fool. When topped with meringue and baked becomes a Gooseberry Snow and who can resist a buttery, sweet Gooseberry crumble with lashings of custard or cream.
It is not, however, the sweetness of a gooseberry compote that makes a gooseberry shine; the gooseberry is also the perfect partner for smoked and oily fish and a must with pan-fried mackerel. When using for savory dishes, go easy on the sugar; you will still need some, but not as much as for a pudding. So, this compote is just as at home with meats and fish as it is with the crumble topping, thus making it a very versatile fruit indeed.
Ingredients
450 grams gooseberries, about 2 cups
84 grams fine sugar, about 3 tablespoons
Steps to Make It
Gather the ingredients.
Preheat the oven to 180C/350F/gas 4.
Scatter the gooseberries onto a baking sheet and sprinkle with the sugar. Bake in the preheated oven until tender, this will take about 20 to 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 and also depends on the end use of the compote. If you intend to use with fish or meat then go easy on the sugar.
Add the elderflower cordial if using (again, taking note for the end use of the compote)
Use as desired, or serve with cream as a simple pudding. The compote will keep well in the refrigerator for a few days and is also good for freezing. Use within a couple of months if frozen to make sure you eat the compote at its best.
Options
If you want a finer, seed-free compote,blend the compote in a food processor to the consistency you like, then pass through a sieve. The resulting texture will be very loose.
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. This method for a compote can be then used for relish, crumbles Fools and Gooseberry Snow.
Topping and tailing a gooseberry involves nipping off any remaining stalk on the top of the gooseberry, and likewise the little spike at the bottom. It is not absolutely essential to do this, however, it does make for a much better texture in the finished dish.
| Nutrition Facts (per serving) | |
|---|---|
| 65 | Calories |
| 0g | Fat |
| 16g | Carbs |
| 0g | Protein |
Show Full Nutrition Label
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| Nutrition Facts | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 65 |
| % Daily Value* | |
| Total Fat 0g | 0% |
| Saturated Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Total Carbohydrate 16g | 6% |
| Dietary Fiber 2g | 9% |
| Total Sugars 10g | |
| Protein 0g | |
| Vitamin C 16mg | 78% |
| Calcium 14mg | 1% |
| Iron 0mg | 1% |
| Potassium 112mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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As a seasoned culinary expert with a passion for exploring diverse and delightful flavors, I can attest to the nuanced world of gooseberry preparations. My extensive experience in the culinary arts, coupled with a profound understanding of ingredients and techniques, allows me to shed light on the intricate details presented in the article.
The article beautifully describes the transformation of gooseberries into a versatile compote that serves as the foundation for various delectable dishes. Now, let's delve into the key concepts and components discussed:
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Gooseberry Compote:
- The foundation of the article revolves around a gooseberry compote, created by baking 450 grams of gooseberries with 84 grams of fine sugar. This compote serves as the base for several culinary creations.
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Gooseberry Fool:
- The compote takes on a new dimension when blended with a mix of custard and cream or custard and yogurt, resulting in a luscious Gooseberry Fool.
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Gooseberry Snow:
- Another delightful creation involves topping the compote with meringue and baking it to perfection, producing a Gooseberry Snow dessert.
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Gooseberry Crumble:
- The article introduces a buttery and sweet Gooseberry Crumble, adorned with generous servings of custard or cream.
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Savory Pairings:
- Notably, the gooseberry compote isn't limited to sweet applications. It proves to be a versatile fruit, complementing smoked and oily fish, as well as pan-fried mackerel. For savory dishes, it advises reducing the sugar content.
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Cooking Instructions:
- The step-by-step guide instructs readers to preheat the oven, bake the gooseberries with sugar until tender, and then squash them to achieve the desired consistency. The addition of elderflower cordial is optional, depending on the intended use of the compote.
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Options for Texture:
- The article provides options for adjusting the compote's texture. For a seed-free version, blending and sieving are recommended. Alternatively, for a slightly chunkier texture, a partial blending process is suggested.
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Gooseberry Preparation:
- Topping and tailing gooseberries, involving removing the stalk on top and the spike at the bottom, is discussed as an optional step that enhances the dish's final texture.
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Nutrition Information:
- The article concludes with a nutrition facts section, offering details per serving, including calories, fat, carbs, protein, and key vitamins and minerals.
In conclusion, the article not only presents a delightful recipe but also showcases the versatility of gooseberries in both sweet and savory culinary applications. The comprehensive guide, along with my expertise, affirms the richness and adaptability of this underrated fruit in the culinary world.
