Stewed Fruit
Ingredients
Directions
Boil the water and sugar for 10 minutes, skimming off any foam.
Add the fruit and simmer slowly until it is soft but not broken, stirring frequently.
Carefully lift the fruit out and place it on a dish.
Let the syrup boil, then pour it over the fruit.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Fresh fruit
- Provides the main body and flavour; softens during gentle simmering in the syrup.
- Lump sugar
- Sweetens the syrup and helps it thicken slightly as it boils.
The step that matters
Simmering the fruit slowly. Gentle heat softens the fruit's cell walls without breaking them down. Rapid boiling would split the fruit and turn it mushy, so frequent stirring and low heat matter.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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