Physalis in syrup
4 servings
70 minutes
Physalis in syrup is a refined dessert that combines the delicate tartness of an exotic fruit with the rich sweetness of syrup. Italian cuisine is renowned for transforming simple ingredients into gastronomic masterpieces, and this recipe is one such example. The peeled and blanched physalis slowly absorbs hot syrup made from water and sugar, acquiring a caramel hue and softness. Reheating allows the fruit to reveal all its flavor nuances, creating a harmonious blend of sweet and refreshing. This dessert is perfect as a standalone treat or as an accompaniment to pastries and ice cream. In Italy, it is often served at festive tables as a symbol of sophistication and the simple joys of life.
1
Clean the physalis berries from the calyx, wash, and blanch.
- Cape gooseberry (physalis): 1 kg
2
Prepare a syrup from water and sugar. Pour hot syrup over the physalis and let it sit for 1 hour.
- Water: 1 glass
- Sugar: 750 g
- Cape gooseberry (physalis): 1 kg
3
Carefully heat the physalis and bring to a boil, but do not boil. Cool down. Then repeat the heating and pour into sterilized jars while the physalis is hot.
- Cape gooseberry (physalis): 1 kg
