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Gooseberry orange syrup recipe development Christine McFadden Southwest
Booseberry bay orange dessrt Christine McFadden recipes Southwest
 

Gooseberries with Orange and Bay Syrup

Use green or red gooseberries, or a mixture. Red dessert gooseberries are pleasingly plump, have their own special flavour and they look stunning. Allow time for the berries to macerate in the hot fragrant syrup. You can strain the syrup if you like, but I think the bay leaf and orange peel look beautiful with the gooseberries.
Serves 3–4

ripe gooseberries, red or green 450g
sugar 200g
water 300ml
fresh bay leaves 2–3
orange peel 2 thinly pared strips
orange juice 1 tbsp

1) Top and tail the gooseberries with scissors or sharp fingernails. Put them in a pretty serving bowl – white china or glass look best.

2) To make the syrup, put the sugar in a saucepan with the remaining ingredients. Stir over medium heat until the sugar has dissolved, then boil for 7–10 minutes until the bubbles look large and syrupy.

3) Pour the hot syrup over the gooseberries and leave to cool. Serve at room temperature.

Recipe © Christine McFadden from The Farm Shop Cookbook published by
Absolute Press/Bloomsbury

    Photography: Christine McFadden    
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