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Summer stewing, happened so fast


Stewed fruit is making a comeback this Summer.  If not globally, it most certainly is in this household.

This dish is quick, delicious and can be simply poured into an oven-proof serving dish.  It's almost laughably simple to create, and kids can do this also as a great introduction to cooking a yummy dessert.

Bountiful summer fruits such as berries (fresh or frozen), chunky tinned peaches, pears or plums are recommended for this dish.  I personally wouldn't add pineapple as it is likely to become the dominating 'stage mom of fruits' if introduced to the other teammates in the pan.

Serve as a solo artist or duet with a serving of double cream, ice cream and or crumbled amaretti biscuits.  If you don't have these in your cupboard, ginger biscuits work just as well and you'll get the crunch you crave. 

Another suggestion would be a few flaked almonds.

Add to your morning porridge for a sweet start to your morning or Greek yoghurt with granola.  


Here are the few things you'll need:


Stewed Summer Fruits  Serves 4

Ingredients

400g  tinned peaches (usually 1 standard-sized tin)

400g tinned pears

A handful of frozen berries (optional)

4 tablespoons brandy (optional, but recommended, take out if serving to children)

A few dots of butter

A sprinkle of demerara sugar

2 star anise

20ml orange juice (freshly squeezed is recommended, if not use the carton kind)


Preheat oven to 200 degrees.

Drain the juice of both tinned fruit and pour into an oven-proof serving dish.

Tip - Don't waste your juices, add these to ice cube trays!

Pour the orange juice and brandy, if using, over fruits.

Sprinkle sugar evenly over fruits to coat slightly, then nestled in star anise in between the fruit.

Finally, add a few dots of butter randomly over the fruits, then place the dish on the middle shelf of the oven.

Stew for 30 minutes and stir if star anise is browning on top. You can expect beautiful, sweet cooking aromas to fill your house; adding to the effortless experience.

Stew for 10 minutes or so longer if a more syrupy, soft result is desired. 

Remove from oven.

Allow to cool slightly before serving.  Serve alone or with the company suggested in the introduction.

Store in a covered container in the refrigerator. Use within 2 days.




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