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Stewing Fruit

Stewing fruit is a great way of storing extra fruit.

In summer it could be too many plums, nectarines or peaches, and in winter it could be feijoas, apples, pears or rhubarb. Once stewed, the fruit should keep for a few more weeks in the fridge, or you could freeze in ice-cube trays for baby food.


Harder fruit such as apples, pears and rhubarb need to be cut into thinner slices, but soft fruit can just be cut into chunks. Remove any cores or pips, but leave the skin on.

You can either use a bowl in the microwave or saucepan on the stove. You don’t need to cover all the fruit in water, too much water will make the end result runny. You’ll need even less water if using a microwave or if the fruit is really ripe and juicy. Often, all you need is to cover the base of the bowl or saucepan with a few centimetres of water, so that the fruit doesn’t burn.

You don’t need to add any sugar while cooking. If you find that it needs sweetening, a little sugar can be added just before you use the fruit. Other flavours can make the taste more interesting, such as vanilla, cinnamon or ginger.


Cover the bowl to avoid splattering. Cook on high at 2 minute bursts (stirring after each turn), until the liquid starts to boil. Then cook on low for 2 minute bursts, stirring after each turn. Stop once the fruit has softened enough.


Once you’ve brought the mix to the boil, reduce the heat and simmer until the fruit is softened. You can leave the lid off while simmering, for a thicker mix, but just make sure you stir it regularly to stop the fruit at the bottom from burning. And check as you stir that there is always some liquid at the bottom of the pan.