I love sharp fruits, and you don't get much sharper than a gooseberry. Roasting fruits always brings out their natural sweetness, but gooseberries do need a little help to sweeten them up.
Here, I've rinsed them under cold water, sprinkled them with caster sugar, then roasted them until they're gorgeously golden, soft and sticky.
They're perfect simply topped with yogurt or whipped coconut cream, but a lovely way to serve them is with my Elderflower Fritters and the cream cheese and coconut yogurt frosting I make to top my Vanilla and Almond Sheet Cake – and I seriously recommend you do so.
If you like, you could even stir a little vanilla bean paste through the frosting, or sweeten it with the orange blossom syrup from my fritter recipe.
1 punnet gooseberries (around 400g)
¼ cup caster sugar
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