STEWED FRESH BERRIES
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.
STEWED FRUIT
Dried fruits like apricots, prunes, and golden raisins are plumped with brandy and flavored with a vanilla bean.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 cup
Number Of Ingredients 5
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.
STEWED FALL FRUIT WITH BUTTERED CRUMBS
Steps:
- In a large non-reactive Dutch oven, combine the apple cider, ginger, cinnamon, and allspice and bring to a simmer. Let cook for 5 minutes. While the cider is simmering, peel and core the apples and pears. Cut the apples into eighths and the pears into quarters or thick lengthwise slices and toss with the lemon juice. Add the apples, pears, prunes, raisins, and brown sugar to the simmering cider and return to a simmer. Cover the pan and reduce the heat to a gentle simmer and cook until the fruits are very soft and tender but not falling apart, 30 to 40 minutes, stirring very gently so as to not break up the fruit. As the pieces of fruit become very tender, use a slotted spoon to transfer the pieces 1 by 1 to a 9 by 13-inch casserole. When all of the fruit is tender and has been transferred to the casserole, increase the heat to high and cook the cider mixture at a boil until reduced enough to coat the back of a spoon. Add the brandy and cook 1 minute longer. Remove from the heat and pour the hot cider mixture over the fruit in the casserole.
- Preheat the oven to 400 degrees F.
- In a small bowl combine the bread crumbs and melted butter and toss to combine. Sprinkle the crumb mixture evenly over the top of the fruit and transfer to the oven. Cook until the crumbs are golden brown and the juices are bubbly, 15 to 20 minutes.
- Transfer to a wire rack to cool slightly before serving. Serve in small bowls, with ice cream or lightly sweetened whipped cream if desired.
STEWED HOLIDAY FRUIT
Dried apricots, prunes and fresh bananas are drizzled with a sweet cider and marmalade sauce in this fruity concoction from our Test Kitchen, Hints of cinnamon and citrus lend a festive zest to each cool spoonful. Serve a bowlful of this fun fruit for breakfast, snacktime or dessert.
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 259 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 26mg sodium, Carbohydrate 61g carbohydrate (0 sugars, Fiber 5g fiber), Protein 2g protein.
DRIED FRUIT STEWED WITH BROWN SUGAR AND VANILLA
Categories Fruit Breakfast Brunch Stew Quick & Easy Low Sodium Orange Dried Fruit Vanilla Healthy Cinnamon Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings; can be double or tripled
Number Of Ingredients 8
Steps:
- Combine all ingredients except yogurt and ground cinnamon in heavy medium saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer until fruit softens, stirring occasionally, about 20 minutes. Transfer fruit only to glass bowl, using slotted spoon. Boil liquid until reduced to 1 cup, returning liquid exuded from fruit to saucepan, about 10 minutes. Pour liquid over fruit, discarding orange slices. Serve warm, room temperature or chilled, topping with dollop of yogurt and dusting of cinnamon.
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