Gooseberries first appear in the shops in mid-June and will be there for just a few weeks, so make the most of it!
Too tart to be eaten raw, gooseberries are best stewed with a little sugar – how much will depend on your taste and the particular gooseberries you are cooking.
How To Stew Gooseberries
Use a heavy bottomed pan for stewing gooseberries, and keep the heat low for a gentle simmer so not to burn the fruit. They are ready when they are soft and just beginning to burst. The amount of water in the recipe seems very little, but don’t worry because it really is sufficient because as the gooseberries cook, they release juice.
Once you know how to stew gooseberries, you have the basis for other recipes such as Gooseberry Fool and Gooseberry Crumble or Gooseberry Ice Cream as this forms the basis for these delicious gooseberry desserts
Stewed gooseberries can simply be eaten hot or cold with cream, ice cream, custard or creme fraiche.
You will need:-
- 450g / 1lb gooseberries
- 2 tablespoons water
- 3-4 tablespoons sugar
- Top and tail the gooseberries
- Put the gooseberries, sugar and water in a pan
- Bring to the boil and simmer gently for 10-15 minutes
- When the fruit is soft, serve
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