Stewed fruits
Instructions:
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Pears, apples, plums, figs, rhubarb, peaches, apricots, quinces, and most berries can be easily stewed to make a simple dessert. Dried fruits make excellent stewed desserts, but more water must be added. To stew fruits, peel the fruit, if necessary, and/or remove seeds. Add just enough water to keep the fruit from sticking to the bottom of the pan; add sugar to taste. Simmer, covered, until the fruit is just tender but not mushy. Cool. Add a fruit-flavored liqueur, if desired,
to dress up stewed fruit for a "company" dessert, and serve it in stemmed glasses for an elegant presentation. Stewed fruit is good served with whipped cream or cream poured over it. Here is a general recipe.
- 4 cups peeled sliced pears, quinces, or apples, halved and pitted plums, rhubarb cut into 1-inch pieces, quartered peaches, or halved apricots or figs;
- 1⁄2 cup water;
- 1⁄2 to 1 cup sugar;
- Rum, brandy, or fruit-flavored liqueur (optional);
- Heavy cream or whipped cream (optional).
- Place the fruit in a saucepan; add the water and sugar. Place over medium heat and cook 10 to 20 minutes, or until fruit is tender. Cover and cool.
- If desired, add rum, brandy, or fruit-flavored liqueur to taste, spoon into dessert dishes, and top with cream.