Although the goldenberry sounds like a marketing euphemism, it's actually another name for physalis peruviana. These little golden balls of fruit retain their modesty in a natural papery sheath. You're bound to have seen them adding a touch of ersatz class to dessert tables since the 1980s. However, their dried counterparts are new to the scene. Slightly sour, like cranberries, I tried them in a fruit bread which should go well with cheese. I used a mix of white and rye flours and added sesame seeds and honey. It was good but there is still some way to go. The fruit on the inside of the loaf was juicy and tangy but those poor souls on the crust puffed up like bitter burnt clown's noses. An interesting experiment but very much work in progress.
