Nourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week.
Serves 6-8
4 ounces sugar
1 1/2 tablespoons water
1 pound gooseberries
1 orange, juice and finely grated zest
1 tablespoon Pernod liqueur (optional) (we used fennel blossom)
1 1/4 cups double cream, softly whipped
Don’t let these gooseberries fool you–they make a fabulous dessert.
Melt the sugar with the water, add the gooseberries and orange zest and juice, and simmer gently for 15 minutes. Set aside and add the Pernod. Blend the gooseberries until they are smooth. The skin has most of the gooseberry flavor and provides the fool with a bit of bite, but you can push it through a sieve for a smoother finish.
Taste the gooseberry purée for sweetness and then fold gently into the whipped cream. Serve with some toasted flaked almonds and shortbread on the side.