| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
|
1 |
Servings |
INGREDIENTS
|
|
Dried fruit |
| 4 |
tb |
Honey |
| 1 |
tb |
Sherry |
| 4 |
|
Cloves |
| 1/2 |
|
Lemon ; juice of |
| 1/2 |
|
Lemon; the peel from, (actually I used tangerine) |
INSTRUCTIONS
I grew up in a household that almost always had a bowl of stewed fruit in
the pantry. Saturday I had a yen, so I fixed a bowl, but of apricots.
Peaches should do:
Place about 3 layers of dried fruit in the bottom of a sauce pan. Add the
remaining ingredients.
Add water to cover the fruit. Bring to the boil. Turn the heat down to
simmer and cover the sauce pan. Simmer in intervals of 15 minutes, stir,
crush the fruit with a wooden spoon. The fruit should be done between
45 minutes and an hour.
I served a dab of this with a fresh pork roast. I also substituted it for
jam on my breakfast toast. Apricots are high in potassium, I have read (but
I don't know about peaches).
I am sure my mother stewed dried fruit most especially in the winter when
fresh fruit was usually not available, but I like it year round.
Dried fruit is good eaten straight from the package too.
Posted to FOODWINE Digest by Bruce Baker <bbaker@COMP.UARK.EDU> on Jan 12,
1998
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