Stewed fruit

stewed fruit

Serves 4

  • 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!

Nutritional Information

Stewed fruit

To dollop on all sorts

More Fruit recipes ->
0 foodies cooked this
A few spoonfuls of simple seasonal fruit works a treat on everything from brekkie to Sunday roast!
Serves 4
15m
Super easy
Method

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, 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.

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!

Making sure children get the right nutrition is very important to us, so for more guidance on cooking for kids, please click here.

Nutritional Information Amount per serving:
  • Calories 59 3%
  • Carbs 11.4g 5%
  • Sugar 11.3g 13%
  • Fat 0.1g 0%
  • Saturates 0.0g 0%
  • Protein 1.2g 3%
Of an adult woman's guideline daily amount

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus

Join the club

  • Create and save recipes

  • Chat in our forums

  • Ask Jamie your questions

  • Receive our weekly newsletter

  • Special offers and promotions

  • Plus £60 Naked wines voucher

Sign me up