Gooseberry and Coffee Compôte with Pistachio Cream


You have to have the cream with this or else you won’t like it — it’s the cream reacting with the coffee that makes it work. This recipe came about when I accidentally dropped some coffee grounds into some gooseberries. Now I pretend that it was an inspiration!


  • 100 g (3 ½ oz) caster sugar
  • 1 heaped teaspoon finely ground coffee or instant coffee if you’d prefer not to eat the grains
  • 200 ml (7 fl oz) water
  • 500 g (1 lb) gooseberries, washed
  • 50 g (1 ⅔ oz) shelled pistachio nuts
  • 50 g (1 ⅔ oz) icing sugar
  • 300 ml (10 fl oz) cream


Place caster sugar, coffee and water in a wide, shallow pan and bring to the boil, stirring to dissolve sugar. Add gooseberries, turn the heat to medium, then cook until the first gooseberries burst, gently shaking the pan from time to time. Leave to cool.

Place nuts and icing sugar in a food processor and whizz to a fine powder. Add three-quarters of the nut mixture to cream and whip until soft peaks form. Chill.

To serve, spoon gooseberries and syrup into a glass dish, dollop on some cream, then sprinkle with nut mixture.