Wild Gooseberry And Plum Compote Raw Recipes

WILD GOOSEBERRY AND PLUM COMPOTE (RAW)

Steps:

• You will need a food mill to remove the skins and seeds/pits from the fruit.
• I have two circular metal sieve like inserts for my food mill. I used the one with the small holes for the gooseberries and the one with the big holes for the plums.
• Process the berries and plums into a dish or pot whatever you like, then add the Xylitol or sugar if you prefer. But taste it after adding 1 tablespoons It won't be super sweet or anything. If you don't like it tart add more sweetener to suit your tastes.
• Put in a tight sealing jar and store in the fridge.
• Bon Appetit!

GOOSEBERRY PIE

Steps:

• Prepare pastry.
• Stem and rinse berries.
• Crush 1/2 cup berries add sugar, tapioca, and salt and mix.
• Cook and stir until mixture boils then cook 2 minutes longer.
• Remove from heat, add remaining whole berries.
• Pour into pastry.
• Adjust top crust, cut slits for escape of steam.
• Brush with milk and sugar.
• Bake at 400 degrees for 35 minutes.

GOOSEBERRY AND ELDERFLOWER CREAM

Steps:

• Place the gooseberries in a heavy saucepan, cover and cook over low heat, shaking the pan occasionally, until the gooseberries are tender. Put the gooseberries into a abowl,crush them, then cool completely.
• Beat the cream until soft peaks form, then fold in half of the gooseberries.Sweeten and add elderflower cordial or orange flower water. Sweeten the remaining gooseberries.
• layer the cream mixture and the crushed gooseberried in four dessert dishes or tall glasses, then cover and chill. Serve with almond cookies.

KAISERSCHMARREN (EMPEROR'S PANCAKE) WITH PLUM COMPOTE

Steps:

• For the Kaiserschmarren:.
• Sift flour, sugar and salt together.
• Using rotary beater, whip eggs until light and frothy; beat in milk and cream and melted butter.
• Turn flour mixture into beaten egg and still using rotary beater, whip until you have smooth batter.
• Grease a 6" or 8" skillet with a little butter and when moderately hot, pour in just enough batter to cover bottom of skillet with a paper thin layer.
• To do this, pour batter, then quickly tilt and rotate pan so batter runs over it evenly.
• Cook over moderate heat until pancake is golden brown on underside; turn and brown second side.
• Remove to a heated platter.
• Continue frying pancakes this way until batter has been used.
• With two forks, tear pancakes into small pieces, approximately 1" to 1 1/2" squares or rectangles will do.
• Melt 1/2 cup butter in a 10" skillet and add soaked, well drained raisins and cinnamon.
• Put cut pancakes into this sauce and sprinkle with 1 cup sugar.
• Toss lightly over low heat so that it becomes evenly distributed.
• Do this quickly, as sugar should not melt but retain some of its grainy texture.
• Serve immediately.
• Makes 16-20 pancakes.
• For the Plum Compote:.
• In a saucepan, bring the sugar, water, cinnamon, and star anise to a boil.
• Gently mix in the plums, reduce heat and allow to cook for 5 minutes, covered.
• Serve warm or at room temperature.