Stewed fruit is one of those hangovers from childhood and bad school dinners: mushy, yucky over-cooked apple. But this way of 'stewing' (i.e.poaching) fruit in a delicious liquor is way better than that. You can use almost any fruit and any spices to flavour the liquid, so experiment away. Try adding a clove or two, star anise or a piece of cinnamon, or just stick with the sweeter version below. Our girls prefer it with no spices, just vanilla and orange to flavour. Serve it warm as a pudding with a dollop of yogurt or good vanilla ice cream, or store in the fridge and have it over granola for breakfast.
Stewed Fruit
Serves 2-4
Ingredients
50g caster sugar
zest of 1 satsuma
a few drops of vanilla extract
1 apple
1 pear
1 peach
2 plums
7 strawberries
12 raspberries
Method
1. Pour the sugar into a heavy-bottomed saucepan and cover with 100ml water.
2. Bring to the boil then simmer until the sugar dissolves and the liquid becomes clear.
3. Meanwhile, core the apple and pear and cut into large-ish pieces (around 2cm cubes but don't worry too much).
4. Add the satsuma zest to the water, along with a few drops of vanilla to taste. Add the apple and return to the heat to continue simmering gently.
5. Stone the plums and peach then chop into similar sized pieces. Add these to the pan and stir gently.
6. Simmer for around 5 minutes, but don't let the fruit break down too much. Add the berries then simmer for another minute or two.
7. Serve warm with yogurt or good quality vanilla ice cream. Leftovers (or make double quantities) can be kept in the fridge for a couple of days. The flavours will develop more and it makes a delicius breakfast. Either warm up again or the stove or serve at room temperature over granola.
Tip: Try other fruit like rhubarb, figs, cherries, berries and currants.
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Stewed Fruit
Serves 2-4
Ingredients
50g caster sugar
zest of 1 satsuma
a few drops of vanilla extract
1 apple
1 pear
1 peach
2 plums
7 strawberries
12 raspberries
Method
1. Pour the sugar into a heavy-bottomed saucepan and cover with 100ml water.
2. Bring to the boil then simmer until the sugar dissolves and the liquid becomes clear.
3. Meanwhile, core the apple and pear and cut into large-ish pieces (around 2cm cubes but don't worry too much).
4. Add the satsuma zest to the water, along with a few drops of vanilla to taste. Add the apple and return to the heat to continue simmering gently.
5. Stone the plums and peach then chop into similar sized pieces. Add these to the pan and stir gently.
6. Simmer for around 5 minutes, but don't let the fruit break down too much. Add the berries then simmer for another minute or two.
7. Serve warm with yogurt or good quality vanilla ice cream. Leftovers (or make double quantities) can be kept in the fridge for a couple of days. The flavours will develop more and it makes a delicius breakfast. Either warm up again or the stove or serve at room temperature over granola.
Tip: Try other fruit like rhubarb, figs, cherries, berries and currants.
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