Stewed Fresh Berries Recipes

Steps:

• Combine a half-pint of raspberries, all the blueberries, sugar, zest and 1/3 cup water in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining raspberries and the framboise, if desired.

Steps:

• Combine 2 half-pints raspberries with the blueberries, sugar, and 3/4 cup water in a medium saucepan. Bring to a boil, and cook uncovered over medium to low heat, stirring occasionally, until the sugar is a syrup and the berries have released their juices, 10 to 12 minutes. Remove from heat, and stir in the remaining half-pint of raspberries and the Framboise, if using.
• Place 3/4 cup stewed berries in a bowl. Add a large scoop of ice cream to each bowl, and serve immediately.

Steps:

• Cut rhubarb into bite-sized pieces.
• Peel, core and thinly slice apple. Grate rind and squeeze juice from orange. Combine rhubarb, apple, orange rind and juice, water and sugar in a saucepan.
• Cover and bring to a boil.
• Reduce heat and simmer 10 minutes or until fruit is tender.
• Stir occasionally.
• Remove from heat and add strawberries, if desired.
• Add more sugar to taste. Serve warm or at room temperature. Top with spoonful of yogurt and sprinkle of brown sugar.

Steps:

• Add all the ingredients to a slow cooker insert; stir to combine.
• Cover and let stand at room temperature 15 minutes or in the refrigerator for 1 hour to give the berries a chance to exude some liquid.
• Cook on LOW for 3-4 hours.
• Turn off the cooker; remove the lid and let the blueberroies cool a bit.
• Serve warm or at room temperature.
• OR transfer to a storage container, refrigerate, and serve chilled, ladled into dessert bowls.
• The blueberries will keep, tightly covered, for 4 days in the refrigerator.

Steps:

• Place brandy, vanilla bean seeds and pod, prunes, apricots, and raisins in a medium saucepan with 2 cups water. Bring to a boil, then reduce to a simmer. Simmer fruit until liquid is reduced by about three-quarters. Serve warm over hot cereal.

Steps:

• In a small saucepan, combine the first six ingredients. Bring to a boil. Remove from heat; refrigerate, covered, overnight., Strain cider, reserving liquid; set apricots and plums aside. Discard spices. In a small saucepan, combine marmalade, lemon juice, butter and reserved cider. Bring to a boil, stirring occasionally. Cool. Divide apricots, plums and bananas among serving dishes; drizzle with cooled sauce. Sprinkle with almonds.