Poached ground-cherries

Yield: 1 Servings

Ingredients:

2 c Sugar
1 c Water
4 sl Lemon
1 1/2 pt Ground cherries

Instructions:

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"