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Waitrose 8 Stem Ginger All Butter Cookies200g
200gItem price
£1.50Price per unit
75p/100gThese tart gooseberry compote desserts are easy to make – and can be frozen, meaning you can serve even when fruits are out of season.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Put the gooseberries in a pan with 4 tbsp granulated sugar and 1 tbsp water. Heat, stirring, until the berries have collapsed (about 6-8 minutes). Crush with the back of a fork and set aside to cool.
Meanwhile, put the remaining 3 tbsp granulated sugar in a small frying pan with the brown sugar, ginger and a pinch of sea salt. Set over a low heat and melt, swirling the pan a little to help it along. When almost all of the sugar has completely melted (it may take a while so be patient and don’t stir it), add the oats; stir them through the caramel with a fork. Tip onto a sheet of parchment (don’t worry if it clumps together).
Whip the yogurt, cream and vanilla to soft peaks with a balloon whisk. Ripple through the cool gooseberries, then spoon into glasses or ramekins. Top with clusters of the caramelised oats just before serving.
Gooseberries are only in season for a short time, so make double the compote and freeze to eat later in the year.
Typical values per serving when made using specific products in recipe
Energy | 2,008kJ/ 482kcals |
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Fat | 31g |
Saturated Fat | 19g |
Carbohydrates | 42g |
Sugars | 30g |
Fibre | 2.8g |
Protein | 6.9g |
Salt | 0.2g |
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