Christine McFadden Cookery and Food Writing
Follow on X Follow on Facebook Follow on Instagram Follow on Threads
Christine McFadden with students
HOME FOOD WRITING BLOG RECIPES LINKS WE LIKE CONTACT
ARCHIVE
Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with Sweet
Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Caponata
Celeriac Steaks with
Mushrooms, Parmesan and
Sizzled Sage
Celery and Barley Soup
with Seeds
Chick-Pea Pancakes with
Nigella Seeds and Turmeric
Coconut Flour Pancakes
with Lime
Deep-Fried Egg
Easy Curry
Fennel, Orange, Olive
and Red Onion Salad
Globe Artichokes
Gooseberries with Orange
and Bay Syrup
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and
Cobnut Crumble
Grilled Duck Breasts with
Glazed Turnips and Orange
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Medlar and Ginger Creams
Medlar and Rosemary Jelly
Membrillo
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican-Style Cabbage Soup with Pork and Beans
Moroccan Goat Tagine with
Apricots and Almonds
Oxtail, Celeriac and Carrots
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower with
Lovage Crumbs and Lemon
Paradise Pumpkin Cake
Parsnip and Ginger Cupcakes with Tangerine Drizzle
Pasta Con Le Sarde
Peach and Almond Ricotta
Ice-Cream
Peaches in Strawberry-Rose Syrup
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Quince and Ginger Sorbet
Rabbit with Potatoes,
Peppers and Lemon
Rhubarb and Angelica Sorbet
Rhubarb Tart with Star Anise
and Orange
Roasted Parsnip and
Cumin Soup
Roasted Squash and
and Chilli Soup
Roasted Swede, Ginger and Spiced Black Bean Soup
Rosemary Sorbet
Salted Sevilles with Star Anise, Coriander and Chilli
Sea Bass Parcels
with Fennel and
Preserved Lemon
Sea Buckthorn, Apple
and Ginger Cake
Seville Orange Ice Cream
Sicilian Sesame Bread
Spiced Medlar Tart with
Walnut Pastry
Spiced Poached Pears,
Walnuts and Sheep’s Cheese
Spiced Roast Quince with
Honey and Clotted Cream
Spring Lamb and Barley Pie
with Lemon, Rosemary
and Mint
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Steak and Kidney Pie
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Turkey Egg Frittata with
Roasted Red Peppers
Two-Cherry Yogurt Ice
Venison Vindaloo
Warm Duck Breasts with Peppery Leaves, Radishes and Walnuts
Warm Salad of Partridge,
Pears and Walnuts
Watercress and
Mushroom Pâté
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 July 2022

    Photography: Christine McFadden    
© 2024 The Dorset Foodie | Website by Compass