Thursday, April 4

Apples...Stewed, Stirred, and Scrummy!

I'm buzzing.
Summer is coming. I can feel it in the air; lurking, ready to spring up on us with warm breezes and sunny rays.
Blue skies; Pimms, melting drips of ice cream, and unlimited types of fruit smoothies.
I wish that a British heat wave would get a jog on soon!

Except this also means one thing; the dreaded diet season.
Beach bodies are needing to be groomed and primed in advance for bikinis; but your sweet tooth does not have to suffer in this quest for body bliss.
I can't live without some sweetness, I'm an addict I must admit, and this is my simple survival solution when eating as healthy as a saint.



Stewed fruit is ridiculously simple, low calorie, and can be eaten at any time of the day.
Use it as a topping for yogurt and granola, pile over some porridge, or spoon over some vanilla ice cream. The choice is all yours!
Basically any fruit under the sun works well, which means you can use which ever item is on offer on the supermarket shelves. Perfect when under the thumb of a student budget!
Today, my mum had some apples that needed eating up, so I thought I would get a bit creative.
I split the apples into two different pans to create:

..."Stewed Apples and Blackberries" & "Stewed Rum Apples with Sultanas"


All you do is peel, and thinly slice your apples into wedges. (I used some beast sized  Bramley's)



Pop these into a saucepan on a medium heat.


Add 2-3 tbsp of golden caster sugar to your tasting, and around 100-150ml of water.


Let this come to the boil, turning with a spoon as you go, before letting the apples simmer for a few minutes.


Our family friends have a few enormous blackberry bushes on their farm down the road. In the summer, they invited us to take advantage of their vast surplus and nab a few bags full to freeze for the year ahead, how could I ever say no?!
So I pulled a big bag out of the freezer and tipped these, (or some fresh ones if you have them), into the saucepan of bubbling, stewing apples.



Keep on turning with your spoon, and let the juice turn a delicious dark, berry blue.


In my other pan, I let my apples stew for a few minutes before adding a good slug of high quality rum and around 100g of sultanas.




Stir it all in with a spoon, then let it stew together and the delicious flavours ooze out. Nom. Nom. Nom.


Once your fruit is soft and ready, remove from the heat and let the juice reduce and cool in the pan.


Perfect! Now lather it up with ice cream or low fat Greek yogurt! Yummy!


Our regular concoction at home is strawberries, blueberries, and raspberries. For this delightful blend; follow the process with the strawberries and blueberries, but only add the raspberries when the pan has been removed from the heat.
Some fruit will need more/less sugar depending on its natural sugar levels, whereas others will need less cooking time (like the raspberries which cook simply when mixed with the other warmed fruits).
It's all about trial and error and finding your favourite blend.
Have fun and enjoy this delicious low calorie treat!
Who said that your taste buds had to suffer for a beach body!?
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6 comments

  1. I am Digging the combination, here! I like that you present it more as a method than a set recipe--so many ways to change it up! I really like the booze addition!

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    Replies
    1. Heads up for Summer- Add some classic British Pimms to stewed strawberries and raspberries! Glad you like it :)

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  2. Thank you, thank you, thank you, that looks delish, I've been putting gummy sweets in the freezer so I don't gorge myself on them all at once, strange but it works xx

    ReplyDelete
    Replies
    1. Oh I might give that a go! Good tip to make them last longer too! Using wine gums? xx

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  3. I've nominated you for a Liebster Award!

    http://www.hungrygatorgal.com/2013/04/ive-been-nominated.html

    ReplyDelete

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