Comments on: Gooseberry Fool with Garibaldi Fingers

By: Zoë Robinson

Zoë Robinson — Sat, 21 Jul 2012 17:10:08 +0000

Many Thanks for elevating the humble gooseberry from its lowly status.
It is a brilliant recipe and was warmly applauded by all who ate it
It is now in my” seasonal foods” diary and is one our favourite desserts.
Thanks once again Madalene.

By: Andrew

Andrew — Sun, 24 Jun 2012 13:29:52 +0000

My surviving goosberry bushes have struggled through and actually produced some fruit; not sure they are quite ripe yet and dont think the harvest is goig to be that bountiful but will be making this fool as soon as I can, so thanks for the recipe.

By: Domestic Executive

Domestic Executive — Sat, 23 Jun 2012 20:34:41 +0000

Two of my favourite things gooseberries and garibaldi. Luckily I have some berries stashed in the freezer for a special winter treat.

By: Madalene

Madalene — Fri, 22 Jun 2012 16:43:19 +0000

Dear Helena,
I’m so pleased that you enjoyed the Garibaldi recipe. Thank you for sharing your cooking time, every oven cooks differently and it’s good for other reader to share your experience.
Happy baking,
Best wishes,
Maddy

By: Richard

Richard — Fri, 22 Jun 2012 12:10:39 +0000

I have never been able to get my family to enjoy gooseberries until 10 days ago when I made them into jam with the addition of raspberries. They are all converted!!!!

By: Helena

Helena — Thu, 21 Jun 2012 07:24:41 +0000

I made the fingers right away when I read your post yesterday. Was a bit nostalgic, I suppose, because I have eaten them a long time ago. The currants were hypnotic. They still are. Your Garibaldis came out deliciously and visually fantastic! This recipe is a keeper. So thank you for sharing.

The only thing I had to improvise on was the temperature – 19 minutes! Regular, ordinary, household oven, you know.

By: Madalene

Madalene — Wed, 20 Jun 2012 20:12:13 +0000

Dear David,
Oh your suggestion sounds delicious. The answer is defiantly yes, if you are using larger dried fruits chop them roughly first.
Happy Baking,
Maddy

By: Sue B.

Sue B. — Tue, 19 Jun 2012 14:17:08 +0000

Although I’ve heard of gooseberries, I am not familiar with them or where I could find them in this northern Great Lakes region of the U.S. I do, however, have an over abundant patch of rhubarb. Thank you for your always interesting recipes.

By: David crichton

David crichton — Tue, 19 Jun 2012 14:07:18 +0000

I know Garibaldis are traditionally made with currants. Will the recipe work with sour cherries or other dried fruits?

By: Sarah

Sarah — Tue, 19 Jun 2012 13:36:45 +0000

Oh wow! These looks fabulous! I’ve never tried gooseberries, as I’ve never seen them in my part of the world, but maybe I can make these with rhubarb.