Thinking that a gooseberry dessert would be too predictable, I opted to make a gooseberry chutney that I adapted from a recipe in Matt Tebbutt Cooks Country, a cookbook I purchased on my recent trip to London. I served the chutney atop seared duck breasts. The sweet and tart chutney played a wonderful counterpoint to the rich duck. I think even a Londoner-- or my brother-- would approve.
Adapated from Matt Tebbutt Cook s Country
- 1 pint gooseberries
- 1/3 cup cider vinegar
- 200g sugar
- 1 tbsp. rosemary, finely chopped
- 1/2 cup dry sherry
- 2 tbsp. mustard seeds, toasted
- salt and pepper, to taste
- Combine all ingredients in a medium sauce pan. Bring to a boil over medium heat, then reduce heat to low. Simmer until chutney thickens to a jam consistency, 15 to 20 minutes.