What is a cape gooseberry?
Darlings, it is one of the most under-rated, under-publicized, delicious, juicy, sweet-tart fruits on Earth! I discovered these a few years ago while shopping in an Eastern European specialty store, I found them chocolate covered. The flavor could be described as strawberry/peach/mango. Just peel away the lovely little protective "lantern" and enjoy this special berry. OR..you could make a lovely preserve and enjoy them on toast or SCONES!
Here is how I like to enjoy them! It's better to make the preserves ahead of time - at least a day so that it has time to set up.
For the jam:
Ingredients
2 1/2 - 3 cups cape gooseberries
Juice of 1 lemon
1/2 cup water
2 cups turbinado sugar
Directions
Put a small plate in the freezer for the freezer test
Remove the paper from the outside of the berries, clean and slice in half using a very sharp knife.
Combine all ingredients in a medium saucepan and bring to a boil.
Turn down the heat to medium and continue to boil for 15-20 minutes for until the jam sets up when dripped onto the frozen plate.
Pour into clean jars and close.
When completely cool, store in the refrigerator.
For the Scones:
Ingredients
1 1/2 cups sorghum flour
1 1/4 cups brown rice flour
1 teaspoon xanthan gum
1/3 cup + 2-3 tablespoons turbinado sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 cup cold butter
1 cup finely chopped walnuts
2 large eggs
2 teaspoons vanilla extract
2/3 cup heavy cream
2 teaspoons milk
Directions
Preheat oven to 400F.
In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
Using a pastry cutter butter until the mixture is evenly crumbly
Stir in the chopped walnuts
In a separate mixing bowl, whisk together the eggs, vanilla and cream
Stir the egg mixture into the flour mixture
Scrape the dough onto a parchment lined or pan, and cut into to equal pieces. Form them into 6" circles.
Brush each circle with milk, and sprinkle with two tablespoons turbinado sugar
Using a clean knife slice each circle into 6 or 8 wedges. Spread the scones out a little so they are not touching
Bake the scones for 20 to 25 minutes, or until they're golden brown.
Remove the scones from the oven, and cool on the pan.
