Stewed Fruit With Ice Cream Food

EASY FRUIT COMPOTE

Steps:

• To prepare the fruit: If you're using fresh strawberries or peaches, cut them into thin slices. If you're using small berries like blueberries or raspberries, you can use them whole. If you're using frozen fruit, no need to defrost or slice them before using.
• In a medium saucepan, combine your fruit of choice, sweetener of choice and dash of salt. Bring the mixture to a boil over medium-high heat, stirring occasionally. This will take about 5 minutes for fresh fruit or 10 minutes for frozen fruit.
• Once boiling, reduce the heat to medium. If you're using chunky fruit or prefer a smoother consistency, mash the fruit with a potato masher or serving fork until it reaches your desired consistency. Continue simmering, stirring often, until the compote has condensed to about half of its original volume, about 5 minutes.
• Remove the compote from the heat. I'm generally satisfied with my compote at this point, but if the compote isn't sweet enough for your liking, you can stir in a more sweetener, to taste. If you'd like it to be more smooth, mash it some more.
• Let the compote cool for a few minutes before serving. Allow leftover compote to cool completely before covering and refrigerating for up to 10 days.

WARM FRUIT STEW

Steps:

• Put the fruit in a frying pan and add the syrup. Cook over medium heat for 2 minutes, shaking the pan gently to coat the fruit with syrup. Add the butter, a pinch of salt, and the lemon juice, and continue to cook, swirling the fruit and butter around in the pan, another minute, or until the butter has melted.
• Spoon the fruit compote onto 4 plates and place scoops of raspberry sorbet in the center of each serving.
• Variation: To make an uncooked compote of tropical fruits, peel and cup up a ripe mango and a ripe papaya. Put in a bowl and add 1 cup of warm medium sugar syrup and the juices/pulp of 2 ripe passion fruits. Mix in a pinch of salt and chill for 1 hour. Serve with coconut ice cream, or plain in a hollowed-out meringue. For a warm compote put all the fruit in the syrup as above and cook in the same way as the berry compote, then serve on polenta pound cake.
• 1/2 cup sugar
• 1 cup water
• Put the sugar and water in a pan. Bring the water to a boil, stirring constantly, until all the sugar is dissolved. Simmer 5 minutes, then let the syrup cool. Use as needed.

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

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 BERRIES WITH ICE CREAM

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.

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 FRUIT WITH ICE CREAM

Steps:

• Place the pineapple in a medium saucepan, then add 2 half-pints of raspberries, all the blueberries, the sugar, and 3/4 cup water in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 5 to 7 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining half-pint of raspberries and the framboise, if desired. Set aside until warm.
• Place about 3/4 cup of fruit in each bowl and top with a scoop of ice cream.