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Goosberry Compote Recipes

Крыжовник

Compotes

 
Goosberry Compote 1
Ingredients:

1 1/2 cups water
1 cup sugar
2/3 cup fresh orange juice
1/4 cup Cointreau or Grand Marnier
1/2 vanilla bean, seeds scraped
3 pints cape gooseberries
Cooking Instructions:
In a medium saucepan, whisk together the water, sugar, orange juice, Cointreau and vanilla seeds and bring to a boil. Add the gooseberries and simmer over moderately high heat, stirring gently, until the berries are soft, about 5 minutes. Let cool to room temperature.
Goosberry Compote 2
Ingredients:

600 ml (1 pint) of Syrup
1.1lt (2 pints) Gooseberries (approx)
Water
Cooking Instructions:
Top and tail the gooseberries, which should not be very ripe. Pour over some boiling water. Take them out and plunge into cold water, in a tablespoonful of vinegar which has been mixed, which will assist to keep the fruit a good color. Make the syrup, when it boils, drain the gooseberries and put them in. Simmer gently until the fruit is nicely pulped and tender, without being broken. Dish the gooseberries on a glass dish. Boil the syrup for 2 or 3 minutes. Pour over the gooseberries and serve cold.
Goosberry Compote 3
Ingredients:

350 g/12 oz Caster Sugar
540 ml/18 fl.oz. Water
225 g/8 oz Fresh Gooseberries, topped and tailed
Cooking Instructions:
In a large saucepan, dissolve the sugar in the water over a low heat, stirring constantly. Bring to the boil and continue to cook until the mixture is syrupy. Add the gooseberries and cook gently for 10 minutes, until soft. To serve - strain off the excess juice.
Green Gooseberry and Elderflower Compote
Ingredients:

2 pounds green gooseberries
2 or 3 elderflower heads
1 pint cold water
1 pound sugar
Cooking Instructions:.
First top and tail the gooseberries. Tie 2 or 3 elderflower heads in a little square of muslin, put in a stainless steel or enamelled saucepan, add the sugar, and cover with cold water. Bring slowly to a boil and continue to boil for 2 minutes. Add the gooseberries and simmer just until the fruit bursts. Allow to get cold. Serve in a pretty bowl and decorate with fresh elderflowers
 

Compotes

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