It feels like an early fall here in Seattle. Although the weather is nice and dry, the leaves around town have changed with certain trees a lot earlier than expected. For me, August is harvest season and the time of saying goodbye to summer once Labor Day comes around.
Summer is also a sign of ending during the harvest of certain end-of-summer fruits and flowers. From sunflowers to ground cherries, it's a sign that times are a changing.
“A fallen leaf is nothing more than a summer’s wave goodbye.” – Unknown
Ground cherries are this mysterious fruit that has a husk like a tomatillo and is a cross between a tomato and strawberry or grape flavor. They are native to the United States and are often referred to as cape gooseberries.
Making a sweet compote makes this an ideal topping for crostatas, fillings for pastries or just as a topping like jam. These little berries make perfect little decorations or food gifts as one can tie the ends to a glass.
If you want this recipe sweeter, add more sugar during the cooking process. I do not make my recipes overly sweet.
Stay tuned next week for my ground cherry complete + plum crostata recipe!
How to Make Ground Cherry Compote
Prep Time: 2 minutes
Cook Time: 20 minutes
Makes approximately 1/2 cup
1 pint of ground cherries, husked (equivalent to 1 heaping scant cup)
1 tbsp lemon juice
1 tbsp maple syrup
1/2 tbsp vanilla
1 tsp sugar
In a saucepan, heat up the lemon juice, cherries and sugar over medium heat. Once it begins to boil, or the cherries pop, reduce to a simmer and continuously mix. Add the maple syrup and vanilla once simmering. Simmer for 20 minutes.
Let the compote cool and then store in a jar.
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Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com