Pawaru-Grahmata

№ 30VI. nodaļa

Stiķenogas vārīt

Gooseberries stewed in wine

  • Serves 4–6
  • about 25 minutes
  • Melnraksts · vēl nav izmēģināts

1796Stikkenohgas wahriht.

Modernizētslpp. 255–256 · PDF 269–270
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

5 soļi
  1. Top and tail the gooseberries, pulling off the stalks and the dry flower remains, and wash them.
  2. Put them in a bowl, pour boiling water over to cover and leave for 1 minute. Don't boil them, or they will burst. Tip them into a colander and let them drain thoroughly.
  3. Put the wine, sugar, butter, cinnamon and lemon zest in a wide pan, add the gooseberries and cover. Cook over very low heat for 5–8 minutes, shaking the pan now and then instead of stirring, until the berries are just tender but still whole.
  4. To thicken the juice, take the pan off the heat, beat the yolks with 2–3 tbsp of the hot juice and pour them back in. Return to very low heat and swirl the pan gently until the juice thickens slightly (about 80 °C). Don't let it boil.
  5. Serve warm or cold, with roast meat or as a dessert.

Notes

What the book says vs. what we added

removing the flower ends and stalks, washing, putting the berries into boiling water without boiling them "or they go soft", draining, then stewing them gently in wine with sugar, butter, cinnamon and chopped lemon peel, and finally thickening the juice with egg yolk, carefully so the berries stay whole, are the book's. So is the alternative of pouring a brown or yellow wine sauce over them. The amounts, times and temperature are ours.

Gooseberries

stiķenogas (German Stickelbeeren) are gooseberries (see 02-059). Slightly underripe green ones keep their shape best.

Wine sauces

for the yellow wine sauce see 05-001 (Dzeltena vīnu sula); use it in place of steps 3–4.

Serving

the book doesn't say. Stewed fruit was often eaten with roast meat in the 18th century, but this works just as well as a dessert with cream.

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