© David Loftus
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 – I’ll give rough amounts here to guide you but if, for example, if your fruit is really ripe and sweet, you’ll need less than I’m suggesting. Just have a taste as you go along and add more if you think you need to.
To make your stewed fruit:
1. Chop up all the fruit, discarding any stones.
2. 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.
3. Once the fruit has softened, remove the lid and let the liquid reduce – you want to end up with a fairly thick consistency.
To serve your stewed fruit:
Serve over cereal, yoghurt, pancakes, granola, muesli or even with roast pork!
• 500g seasonal fruit such as rhubarb, plums,
apricots, strawberries or pears
if using rhubarb:
• a 2.5cm piece of fresh ginger
• caster sugar, to taste