Recipe: Whisky Gooseberry Compote
Equal parts tart and syrupy, and perfect with a cheese board, this simple whisky gooseberry compote makes the most of seasonal Cape gooseberries.
A compote might sound a bit stuff and old-fashioned, but it's neither of those things – plus, they are brilliantly easy to make.
Equal parts tart and syrupy, this whisky gooseberry compote makes the most of seasonal Cape gooseberries.
It’s best served drizzled over Camembert, Brie or another rich white mouldy cheese, but is also delicious with ice cream or creamy Greek yoghurt.
Whisky Gooseberry Compote
- 200g fresh Cape gooseberries, washed
- 100g sticky brown sugar
- 50ml single malt whisky
Place the gooseberries, sugar and whisky in a heavy-bottomed saucepan over a medium heat and stir to dissolve the sugar. Cover the saucepan with a lid and reduce the heat. Leave the mixture to cook for 10 minutes or until the gooseberries have burst.
Remove the lid, stir the mixture and leave to simmer and reduce for a further 15 minutes – be careful not to let it burn.
Once the compote has reached a syrupy consistency, remove it from the heat and leave to cool to room temperature.
Serve with a cheese platter or drizzle over ice cream.
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