I think stewed fruit is one of the best comfort foods and you can do so much with it…..bake a pie, eat it with ice cream, eat it with yoghurt, freeze it for a hot day, fill a cake….the options are plenty.
I decided to stew some fruit on Sunday because I had 4 Bramley apples and a very ripe pineapple which would have otherwise been neglected and spoilt over my busy work week, plus I needed something to have with my yoghurt for breakfast.
I popped a number of cardamon pods in there to give it a bit of a twist and I have to say it’s subtle but totally worth it.
4 Bramley apples
1 ripe pineapple
6 cardamon pods
1 cup of water
3 table spoons raw sugar
Peel and chop the apples into small chunks. Remove the skin of the pineapple and the hard centre piece. Chop the rest of the pineapple into small chunks just as the apples are.
Place the fruit in a medium saucepan and add 1/2 the cup of water, place on the stove and bring to simmer. Add the sugar. Now, check the fluid level, you don’t want too much liquid as the end product will be a sloppy soup. Let the fruits soften and the juices start to release, this will make up a good percentage of the liquid needed to stew the fruit. Keep an eye on it and add more water only as needed. To begin with I kept the water level at 2 inches from the bottom of the pan, the pineapple was very juicy so I only ended up adding about 3/4 of the cup of water. Once you are satisfied that you have the right level of liquid add the cardamon pods, put the lid on the pan, turn down the heat and leave to stew.
Check and stir on a regular basis adding a little extra water if and when needed, but only if necessary.
I let mine strew for about an hour on a low heat to ensure the fruit was mooshy – yes that is a technical term ;)- and the cardamon has done its job at adequately infusing the stew.
Once your satisfied with the flavour and consistency of your fruit you can take it off the heat.
If you rather a puree you can grab the hand blender and make light work of it, remove the cardamon pods if you choose to puree, otherwise I used my potato masher and gently smoothed out some of the pineapple being careful to leave it a little chunky on texture for a slightly more rustic feel. I quite like to unexpectedly bite on a cardamon pod for a little sharp release of flavour, but you can remove them if you prefer.
Now enjoy with whatever you desire or simply on its own, hot or cold 🙂