Dessert Recipes - Gooseberry Compote Recipe

Ingredients

• 750 g/1 1/2 lb gooseberries, topped and tailed

• 100 g/4 oz/1/2 cup granulated sugar

• 300 ml/1 1/4 cups water

• 30 ml/2 tbsp redcurrant jelly (clear conserve)

• 30 ml/2 tbsp grappa

• Almond Tuiles, to serve

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Method:

1. Put the gooseberries in a pan. Cover with boiling water and bring back to the boil. Cook for 2 minutes, then drain, rinse with cold water and drain again.

2. Put the sugar and water in a saucepan. Heat gently, stirring, until the sugar has dissolved, then boil for 5 minutes.

3. Add the redcurrant jelly and stir until dissolved, then add the gooseberries and grappa.

4. Bring back to the boil, reduce the heat and simmer very gently for 10 minutes until the fruit is really tender but still holds its shape.

5. Remove the fruit with a draining spoon and transfer to a serving dish. Boil the syrup rapidly until reduced by about a third.

6. Pour over, then leave to cool. Chill before serving with Almond Tuiles.