Gooseberries are often overlooked, but it’s just a matter of knowing how to cook them and how to dress them up
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You can’t help feeling a bit sorry for gooseberries. A bit too hirsute, these ugly ducklings of the fruit world are often forgotten, subjected to a life of crumbles and pies. But simmer them gently and you’ll discover a unique fruit that’s tart, intense, and perfect for some truly scrumptious summer desserts, or these irresistible little cakes. If you’re lucky enough to find golden or red gooseberries at your pick-your-own or greengrocers, grab them while you can.
You’ll need to top and tail fresh gooseberries (the frozen ones are ready to go); simply pinch away the small stalk and nip off what remains of the flower between thumb and paring knife.