Wednesday, 20 February 2013

Attempt #36: Stewed fruit

Strangely my 2 kids do not like apples much. Give them bananas, cherries, pears, mangoes or watermelon and they will chomp them down - but they simply don’t fancy apples. Hence, when I came across this recipe from Jamie’s website on stewing fruits, it gave me an alternative method to prepare apples to see if the kids will like them.

The result:

I burnt my pot while stewing the apples!

Little did I know, sugar laden water burns easily over a stove hence don’t let that pot out of your sight should you wish to try this recipe out. Good thing was that my daughter likes the apples being cooked this way (probably from the castor sugar) but it still wasn’t a hit with my son.

Cooking tips from Jamie’s website when cooking this recipe:
The really important thing to remember when you are stewing fruit is that it's best to decide for yourself how much sugar to add. For example, if your fruit is really ripe and sweet, you'll need less than. Just have a taste as you go along and add more if you think you need to.

500 g seasonal fruit, such as rhubarb, plums, apricots, strawberries or pears
2.5 cm piece fresh ginger, optional, for if using rhubarb
caster sugar, to taste

Chop up all the fruit, discarding any stones.

Place the fruit in a pan. If using rhubarb, peel the ginger and finely grate it into the pan. Add the sugar – I usually add 3 heaped teaspoons to rhubarb and 2 heaped teaspoons to any other fruit, but just taste as you go along and add more if you think it needs it (please be careful when tasting as it gets really hot). Add 2 tablespoons of water and cook on a medium heat with the lid on.

Once the fruit has softened, remove the lid and let the liquid reduce – you want to end up with a fairly thick consistency.

Serve over cereal, yoghurt, pancakes, granola, muesli or even with roast pork!

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