Here is a recipe I’m making today for stewed fruit, for example. Most people actually ‘stew’ it in a container on top of the stove, so the heat comes from below. This makes the result a bit sloppy. It looks pre-digested. The fruit loses its structure.
My recipe is ‘in the oven’. I learnt this a long time ago from an old shearer’s cook. Here ’tis:
1x Oven-proof dish (mine’s oval) approx. 27x20x5cm deep.
Test fruit with the point of a knife to see if it’s tender whilst still holding shape. Timing will depend on type of fruit and degree of ripeness. Rhubarb, for example, can be checked after 15-20 minutes.
Serve the stewed fruit for breakfast with muesli or breakfast cereal.
The real secret of cooking is: don’t mess about, let the ingredients do the talking.
CFC