Sauces, conserves & preserves
Cape gooseberry (physalis) coulis
This simple cape gooseberry sauce is made with just a few ingredients. It can be used as a topping for desserts, breakfasts, on cheesecake, ice cream, or even meat or fish dishes – the possibilities are endless. You can also mix it with apple or pear to create more of a compote consistency and to stretch the cape gooseberries further.
Ingredients
- 300g cape gooseberries
- zest of 1 lemon
- 2 tbsp water
- 60g sugar
- 1 tbsp maple syrup
Method
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Step 1
Remove the cape gooseberries from their husks. Transfer them to a small saucepan over a low heat with the lemon zest and water. Now cook for 2-3 minutes or until the fruit starts to soften.
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Step 2
Stir in the sugar and continue to simmer stirring occasionally. Cook for 10 minutes or so until the cape gooseberries are very soft but remaining whole with a loose syrup. Add more water if the coulis thickens too much.
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Step 3
Remove from the heat and stir in the maple syrup, add more to taste if necessary. Let it cool a little before serving, or pour into a jar to store.