Gooseberries have so much flavour that I don't think they need much to shine. This compote is very quick and easy to make but it needs time to chill.
3 people made this
500g gooseberries, fresh or frozen
3 tablespoons dry white wine
2 tablespoons lemon juice
4 teaspoons vanilla sugar
100g caster sugar, to taste
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Method Prep:5min › Cook:10min › Ready in:15min
Bring the gooseberries with the wine and lemon juice to the boil in a saucepan. Cook until they just start to soften, especially when they are on the ripe side, as they fall apart quickly.
Sweeten with vanilla sugar and sugar to taste. Mix the cornflour with a few tablespoons cold water and quickly stir it into the boiling mix. Cook till it thickens while stirring constantly. Tip into a serving bowl or a jar and let cool, then refrigerate till well chilled.
Serve with vanilla custard or a dollop of plain Greek yoghurt.