Stewed Gooseberries and Angelica RecipeOrigin: Britain Period: Traditional |
|
In the past angelica used to be commonly grown and used as a sweetening agent. Indeed, the addition of a little angelica leaves and root acts to boost the sweetness of tart fruit, reducing the amount of sugar needed. Ingredients:
500g gooseberries, topped and tailed 
Stewed Gooseberries and Angelica Preparation:Method:Add the gooseberries to a small pan along with just a little water, the caster sugar and the angelica. Poach gently, so that the fruit are soft but still remain whole (about 12 minutes). Take off the heat and either serve immediately as stewed fruit or allow to cool and use as a pie filling or the base for desserts, ice creams etc. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Stewed Gooseberries and Angelica to your online bookmark site: 
|
|
More British recipes... More European recipes... More dessert recipes... More recipes for Stews... More recipes for Fruit... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with fruit and vegetables as primary ingredients: Tzatziki Raspberry-rhubarb Glazed Ham Pumpkin Nutmeg Dinner Rolls Marak Dar Marhzin Wild Plum Chutney Belgian Torte Karadut Receli Orange and Japanese Knotweed Cobbler Enguinar 2 Caldo de Res Teisen Llaeth Enwyn Rice, Raisin and Almond Stuffed Miniature Pumpkins Cape Verdean Coconut Candy Crockpot Aubergine Parmigiana Pickled Red Cabbage Scurvy Grass Salad with Beer Dressing Madammas Aljazar Cherry Biscuits Clapshot Sweet Panna Onions Stuffed with Suet Forcemeat Fig Sweetmeats Lemon Cream Sherbet Zwetschgendatsche Cat's Eyes Georgian Fruit Buns Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
