Stewed Fruit
I’m not sure about you, but I often find it tricky to include fruit in my diet, especially during the cooler months. Ideally, I’d be on a tropical island with a chef serving the most spectacular fruit platters every day. One can dream, right? Back in reality, we have to get creative to find ways to include healthful foods that taste good and fit into our lives. There is absolutely no single ‘right’ way to eat to nourish your body. What works for me might not work for you. That’s the beauty of food and nutrition: there are millions of ways to nourish your body.
If you haven’t discovered Devoney Bakes yet, do yourself a favour and follow her on Instagram. She has a wonderfully wicked sense of humour, creates some of the most fantastic, often hilarious (and sometimes controversial) cakes and reels, and her salted caramel cookie recipe is absolutely delicious!
Over the last few months, I’ve been making different versions of her stewed fruit recipe to have with my porridge for breakfast. I find it sweet enough without adding sugar, though if I were using it as a pie filling for dessert, I’d include it. Context is everything! I’ve been using a mix of apples, pears, and frozen mixed berries, and have tried various spices like ginger and clove; thought I’m not completely sold on the clove.
Stewed Fruit Recipe
Original recipe by Devoney Bakes
Ingredients
8-10 apples diced
1 cup boysenberries
1/2 cup caster sugar
1 teaspoon cinnamon
1 teaspoon orange rind
Juice of one orange
1/2 cup of water
1/2 cup water
2 tablespoons corn flour
Directions
Chop the apples into cm (ish) cubes, add the rest of the ingredients (except the cornflour and second measure of water) and simmer on a stove top until al dente.
Mix the cornflour with the second portion of water in a separate bowl, stir it into the cooked fruit and cook until the sauce has thickened.
