A tangy, full bodied, all in one sauce that can be spread over buttery slices of warm bread, smothered over chiffon cakes, served with pancakes or French toast or spooned into afternoon ice cream cups. It keeps for more than two weeks refrigerated.
Combine 1 cup gooseberries with the sugar, lime juice, and cornstarch in a small saucepan over medium heat; cook, stirring, for 4 to 6 minutes or until it boils and thickens. Remove form the heat and add the butter, mix until dissolved. Set aside to cool.
Cut the remaining 1/2 cup gooseberries into quarters. When the sauce is cool add the cut-up gooseberries. Mix gently with a fork.
Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition
...& the Science of Food
Panderos
Pandeyuca
Pandebono
Powered by
