Stewed Fruit

Stewed Fruit

Suitable for freezing

For each 500g allow:
1/2 cup white sugar
1/3 cup water with very juicy, soft fruit (such as berries)
1/2 cup water ripe, juicy fruit (such as peaches, apricots, rhubarb)
1 cup water with firm, less juicy fruit (such as apples)
2 cups water with dried fruit – soak dried fruit for about 2 hours first
1 tablespoon lemon juice adds to flavour

Suitable fresh fruit such as: apples, pears, peaches, nectarines, plums or apricots (on their own or in combinations – for example apple and pear, apricots and plums and so on).

1. Prepare the fruit by removing skin and seeds as appropriate and roughly chop.
2. Put into a saucepan with sugar and water; cover and stew gently until the fruit is tender.

Cooking times:
Soft fruit – up to 10 minutes
Hard fruit – up to 20 minutes
Dried fruit – up to 30 minutes

3. Mash, press through a mouli or blend in a food processor or blender (this may have to be done in batches).
4. Freeze in serving portions.

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