Stewed Fruit

Ingredients

• plenty of well-sweetened water
• more sugar if required
• a little thin lemon peel
• a few drops of lemon juice
• a glass of white wine

Method

1. 1

   Stew the fruit in plenty of well-sweetened water until tender.

2. 2

   Remove the fruit from the saucepan and place it in the serving dish.

3. 3

   To the juice, add lemon peel, lemon juice, more sugar if needed, and white wine.

4. 4

   Set on a quick fire and reduce until thick.

5. 5

   Strain over the fruit and serve cold.

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 7. The excerpt below is the record exactly as published.

Stewed Fruit Fruit should be stewed in plenty of wcll- swcctcncd water until tender, care being taken to keep it whole. When tender remove the 28 Pastry Book fruit from the saucepan. Place it in the dish in which it is to be served. To the juice add a little thin lemon peel, a few drops of lemon juice, more sugar if required, and, if liked, a glass of white wine

Cook this with the app: pantry check, scaling, and the assistant.