Happy Monday! I hope everyone had an enjoyable weekend! We had some nice weather here so we tried to make the most of it and spent time outdoors. We also ended up visiting one of the shopping centres (malls) near our place since my phone has been acting up and needs to be replaced. Looking forward to getting my new phone since the screen on this one has been going a bit crazy!
Sunday night is also Downton Abbey night for us… I know this season hasn’t started up yet in the U.S. so I won’t say anything other than so far it’s been quiet interesting to say the least! Do you watch it?
Over the weekend I also made this little sweet treat… I made something similar earlier in the week but wasn’t 100% happy with the flavour so I had to make it again, you know to get it just right! ;)
What I love about this recipe is that there is no added sweetener… no honey, no coconut sugar etc, the sweetness comes from the fruit and from the spices I use. Stewed fruit is delicious and a welcome change at this time of year when just eating fruit cold may not be so appealing. You can eat this on its own or pair it with some eggs in the morning. It would also be a great accompaniment to some homemade coconut milk ice-cream if you wanted a really special treat!
Rose Water Spiced Stewed Fruit
- 4 small-medium apples (I used Jazz apples).
- 4 small-medium plums.
- 1 cup/240ml water.
- 1 Tbsp fresh lemon juice + water (for the apples).
- 1 vanilla pod.
- 3 cinnamon sticks.
- 1 Tbsp rose water.
- Coconut whipped cream – 1 can coconut milk, placed in the fridge overnight and the creamy top scooped out and lightly whipped, for topping (optional).
- Pistachios for topping (optional).
Place some water in a bowl (enough to hold your apples as you slice them up). Add in the lemon juice and set aside.
Peel, core and slice your apples into slices. Make sure they’re thick as you don’t want them to fall apart while they’re cooking. Place you apples into the lemon water as you go to stop them from going brown while you get everything else ready.
Cut your plums in half and remove the seed then cut into quarters.
Place a heavy bottomed saucepan on medium heat. I used one that was wide so that the liquid could evaporate faster.
Drain your apples from the lemon water and add to the pot. Add in your plums and pour over the cup of water.
Using a sharp knife slice the vanilla pod down the middle and place it into the pot. Break the cinnamon sticks in half and add them in too.
Place a lid on the pot and let cook for about 20mins.
Remove the lid and add in your rose water. Using a wooden spoon carefully mix everything together. Continue to cook until the water you added has completely reduced and you’re left with softened fruit with a thick syrup.
To serve, remove the vanilla pod and cinnamon sticks from the pot and discard.
Place in bowls and top with whipped coconut cream and some pistachios for crunch… and enjoy!
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