Easy Stewed Apple Recipe

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“If God had intended us to follow recipes, He wouldn’t have given us grandmothers.”
~ Linda Henley

 

Stewed apples always remind me of my grandmothers’ kitchens. Both of them were avid fruit stewers, especially when fruit was beginning to get a little old, or soft, or if there was too much to eat fresh, or if it was tart and not so great for eating. Nothing was ever wasted in their kitchens.

Of course you don’t need old apples for this recipe. Any apples are fine. They are a simple and thrifty dessert that is easy and quick to make. Served plain, or with a little cream, custard, yoghurt or ice-cream it is wholesomeness in a bowl. I guess most people call it ‘fruit compote’ these days, but good old-fashioned stewed apples works for me.

I like to make a big pot so that I can have some for a warm dessert and some left over to gift others or to eat during the week. They are delicious served cold, spooned over cereal or teamed with yoghurt for a yummy breakfast. They also make a smashingly good base for an apple crumble. My Nana often served this apple with pork chops or roasted pork too. Both grandmothers served them up to us as children if we had upset tummies or were feeling poorly.

I’ve gone a bit crazy with cinnamon in my stewed apples (much more than what I state in the recipe). Why? It’s a brilliant anti-fungal and anti-bacterial spice, and it helps normalise blood sugar and reduce inflammatory responses within the body – so it’s great for people with lyme disease.

This recipe freezes well, or will keep refrigerated for one week.

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Ingredients:

8 to 10 apples, 1 teaspoon cinnamon, 1/4 teaspoon ground cloves or 4 whole cloves, juice of half a lemon, 2 tablespoons raw or brown sugar of your favourite sugar substitute, 1/2 cup of water

*If your apples are sweet to eat you may want to use a little less sugar. If they are tart you may want a little more. Sweeten to your own preference. Natvia works well if you need to be sugar-free.

Method:

Peel, core and chop your apples into wedges. Toss them with the lemon juice to prevent them going brown.

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Place the water, sugar and spices in a large saucepan over medium heat, and stir until sugar is dissolved.

Add apples and stir to coat in the spice mixture. Leave on medium heat until water begins to bubble. Place lid on pan, turn down heat and cook for ten minutes or until apples are soft.

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This is me in my pyjamas and slippers, eating my yummy stewed apples and yoghurt in front of television last night. Cosy, snug and feeling very nurtured after a big stressful day.

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 PS: How cute are these slippers, although if you look closely the one on the left does look a little gnawed. Thanks, Harry!

Simple Stewed Plums Recipe

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“What is more mortifying than to feel that you have missed the plum for want of courage to shake the tree?”Logan Pearsall Smith

 

There is something deeply comforting about a bowl of warm sweet fruit, and stewed fruit is so simple that it should definitely be a go-to recipe in every household.

I love this easy recipe, and it is versatile enough to use with a whole range of different fruits including stone fruit, berries, apples, pears, rhubarb and pineapples. Stewed fruits can be eaten on their own or with something creamy as a dessert. They can be spooned over breakfast cereal or made into fruit crumbles, and they are even good served as a side with roasted meat.

Stewed plums have that tart-sweet flavour that I adore. If you prefer a very sweet stewed fruit add more sugar to your recipe. But I advise a light hand to start with, and taste as you go. I will sometimes omit sugar altogether if the fruit is ripe and sweet to start.

The stewed fruit will keep in the fridge for one week, and can also be frozen.

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Ingredients:

500g of plums, 2 tablespoons of sugar or your favourite sugar substitute, a squeeze of lemon juice, 2 tablespoons of water (Adjust the sugar to your own taste. If the fruit is very ripe and sweet you may need less. If it is quite tart you may prefer more.)

Method:

Wash the plums and drain them. Using a sharp knife cut the plums in half, twist to separate, remove stones, and then slice into smaller pieces.

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Put plums into a saucepan, and add the sugar, water and lemon juice. Don’t worry that it isn’t much water. The fruit will release their own juices as they heat.

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Place pan over medium heat, and stir occasionally, cooking until fruit is soft. This will take between five and fifteen minutes depending on how ripe the fruit is, and how small the pieces are. Taste the syrup carefully (it will be hot) and adjust the amount of sugar if necessary.

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When the fruit is done, it will be soft and luscious. I love how the plum skins stain everything a pretty ruby colour.

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Ladle the fruit into bowls with a little of the syrup. Enjoy on its own or  serve with a splodge of cream, yoghurt or ice-cream for a simple and tasty warm dessert.

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