Ronnie's Notes
Many of us over a certain age remember Grandma’s stewed fruit!
I call this Grandma’s Stewed Fruit even though it is way different than my grandma’s version, but I’m the grandma now……. and this is one of the many ways my grandkids have tasted this iconic dish.
It is one of the dishes I cooked for my Tu B’shevat class last week at Temple Beth El in Stamford, CT. I’ve made this so many times and keep changing the fruit, depending on what I actually have in my cupboard. The poaching liquid too — sometimes I use a different juice or add some white wine (I particularly love a German sweet wine). And of course — the seasonings. Cinnamon is always good but there’s also cloves, cardamom, dried coriander, mace, etc. to consider.
It’s always delicious, no matter how you cook it.
Eat some with yogurt for breakfast. Use it for dessert! Remember this for Passover. Or Break-the-fast. It’s versatile, attractive, useful, make-ahead! No wonder this is such an icon of Jewish cuisine.
Instructions
Place the water, juice, maple syrup, cinnamon stick, ginger and cloves in a saucepan large enough to hold all the fruit.
Bring to a boil over high heat.
Turn the heat to medium-low and simmer for .
Add the figs, dates, apricots, prunes and raisins and simmer another or until the fruit is soft.
Let the fruit cool in the pan.
Discard the cinnamon stick and cloves.
Let cool.
Serve with the poaching liquid.