Just a quick little recipe today, but very much in-keeping with the autumnal theme. Stewing is a great way to use up a large batch of fruit, and means that the fruit keeps well for much longer than it normally would. At this time of year, gluts of apple are a common occurrence and we picked an enormous crop from my grandparents’ cooking apple tree last month. Although I used some of the apples in my mini puff pastry apple pies and a couple for a savoury apple sauce with roast pork belly, most have been used in three separate batches of my mum’s simple recipe for stewed apples. In the final lot I also had some plums in the fruit bowl which hadn’t ripened well, but are absolutely perfect once they’ve been lightly stewed. You can make this without the plums, using just apples, or you could add some pears, or even a handful of blackberries right at the end. Lovely autumnal fare.
Note: this recipe makes a very large quantity, so adjust depending on how much you want or how much fruit you have.
1.35kg fruit (I used about 900g cooking apples, and 450g plums)
2 handfuls of raisins
1. Peel and core the apples, then cut into small chunks. De-stone the plums and slice into eighths.
2. Heat the water and sugar until boiling.
3. Add the apple, plums and raisins and bring back to the boil. Simmer for about 3 minutes and turn off the heat. Leave to cool.
There are lots of options for your stewed fruit now, depending on how big a batch you’ve made! Use immediately while still warm, or leave to cool in the pan and then transfer to a tupperware tub…
This will now keep in the fridge for at least a week, or in the freezer for a few months. The fruit can be spooned over porridge or cereals for breakfast…
…or topped with natural yogurt and a sprinkle of ground cinnamon either for a light breakfast or a filling snack…
…of course, the options are endless. Re-heat gently and spoon over vanilla ice-cream, use to top meringues and cream similar to what I did with my spiced rhubarb compote, or smash the meringues up with the fruit and cream to create an autumnal Eton Mess.