Yield: 1 Servings
|1½ pint||Ground cherries|
"Surprisingly little known nowadays, ground-cherries used to be one of the more common fruits and still are one of the more delicious.
They grow wild throughout a great part of the courty and are cultivated in Pennsylvania and the West. In Europe, where there are different types -- they all belong to the genus Physalis -- they are eaten raw and used for compotes. In Australia, where the larger ones are called Cape gooseberries, they are canned and shipped to the rest of the world. Ground-cherries make wonderful pocket fruit, for each one is securely packed in its own little husk. When eaten raw they are refreshingly sweet and rich. It is mystifying to me that they are not more prized."
Combine the sugar and water, bring to a boil, and boil 8 to 10 minutes. Add the lemon and ground-cherries and cook 5 minutes, at a rolling boil, removing any scum that forms. Reduce heat, and simmer until the ground-cherries are just cooked through, about 12 minutes in all. Cool in the syrup. Serve as a topping for ice cream, or serve warm over sponge cake or angel cake with whipped cream.
Source: "James Beard's American Cookery"