Jamie Oliver

Stewed fruit

To dollop on all sorts

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Stewed fruit

Serves 4
Cooks In15 minutes
DifficultySuper easy
Kid friendly
Nutrition per serving
  • Calories
    59
    3%
  • Fat
    0.1g
    0%
  • Saturates
    0.0g
    0%
  • Protein
    1.2g
    3%
  • Carbs
    11.4g
    4%
  • Sugar
    11.3g
    13%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie's Ministry of Food
recipe adapted from

Jamie's Ministry of Food

Nutrition per serving
  • Calories
    59
    3%
  • Fat
    0.1g
    0%
  • Saturates
    0.0g
    0%
  • Protein
    1.2g
    3%
  • Carbs
    11.4g
    4%
  • Sugar
    11.3g
    13%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 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
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Method

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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