I love sharp fruits, and you don‘t get much sharper than a Gooseberry.
Roasting fruits always brings out their natural flavours, but gooseberries do need a little help to sweeten up.
Here I rinsed them under cold water and sprinkled them with about ¼ cup of caster sugar. Then roasted until golden, soft and sticky.
They are perfect served with yogurt or whipped coconut cream.
Here I served them with Elderflower fritters and a whipped creamy cheese and coconut yogurt, and have attached links to the recipes if you wish to do the same. The recipe I used here is actually my creamy cheese and yogurt recipe, I often use on cakes. If you like you could add a little vanilla beans through it or sweeten with the orange blossom syrup from the fritter recipe.
1 punnet gooseberries approx. 400g
¼ cup caster sugar.
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