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highlyeccentricI have this habit of buying fruit and then failing to eat as much of it as predicted, due to schedule changes or whatever. Then they're still food, but maybe... a bit too soft, or going brown. Thus I present you: things to do with fruit that's dying, and things to do with BYPRODUCTS of the first recipe.
1. Caramelised fruit.
This works best with apples, pears etc, although I did once caramelise oranges with a few lemon slices thrown in.
Wot you need:
About 50 grams of butter per piece of fruit, maybe a bit more (add oil if insufficient)
As many pieces of fruit as you have
A couple of tbsp of brown sugar
A dash of cinnamon, maybe some nutmeg.
Wot you do:
Sautee the fruit and butter in a shallow pan for, oh, at least 5 min.
When the sauce starts to thicken, sprinkle the sugar over the top. Add spices. Continue to sautee until you have a thick caramel sauce.
Best eaten hot, although the fruit themselves are fine cold. The sauce will go a bit strange in the fridge, with the fat rising to the top. Do not fear, just stir to recombine.
Fun fact: if you have a TON of fruit, chop it up and freeze it, and caramelise when you defrost. I had a stack of apples left before going away at Christmas, and tried this. They were browned when defrosted, but you don't notice that once they've been caramelised.
When you have finished eating the fruit, the sauce can be eaten as a topping for yoghurt or ice-cream. Or reserve it, and use it in one of the following:
2. Nigella Lawson's Breakfast Bars Add caramel to the condensed milk, and vary the fruit and nut components according to your preferences. I'm currently enjoying a batch made on sultanas, almonds and dessicated coconut.
3. Jack Monroe's Granola, also a good use for dying fruit.
Wot you need:
About 50 grams of butter (perhaps a little more, or cut with oil, if not also adding caramel sauce)
Any leftover caramel sauce you have from recipe #1
1 tbsp honey
2 pieces of fruit (I used a large sweet Harrow pear, and a small red apple that was going brown inside)
300 grams rolled oats (this is roughly equal to 3 UK cups, according to my multimeasure)
Pinch of cinnamon
Wot you do:
Melt the butter in a large saucepan, along with caramel sauce.
Dice your fruit finely, and add to the saucepan. Sautee until bubbling and starting to thicken.
Add honey and cinnamon, stir well.
Stir in the oats in batches of about 100 grams; mix until no liquid clumps remain. This mixture should be NOTABLY drier than the mixture for Nigella Bars.
Pour into a greased brownie tin, shake to settle evenly.
Bake at about 160 degrees for 30-40 minutes. I opened the oven and stirred the oats up three times, as opposed to Jack's one shaking of her mix, because I wanted toasted museli instead of clumpy granola.
Serve as you would shop-bought breakfast museli. I think I'm going to find this too fine for milk, but will probably eat it with yoghurt. If it gets boring after a while, I'll tip a cup or so of mixed dried fruit and nuts into it.
1. Caramelised fruit.
This works best with apples, pears etc, although I did once caramelise oranges with a few lemon slices thrown in.
Wot you need:
About 50 grams of butter per piece of fruit, maybe a bit more (add oil if insufficient)
As many pieces of fruit as you have
A couple of tbsp of brown sugar
A dash of cinnamon, maybe some nutmeg.
Wot you do:
Sautee the fruit and butter in a shallow pan for, oh, at least 5 min.
When the sauce starts to thicken, sprinkle the sugar over the top. Add spices. Continue to sautee until you have a thick caramel sauce.
Best eaten hot, although the fruit themselves are fine cold. The sauce will go a bit strange in the fridge, with the fat rising to the top. Do not fear, just stir to recombine.
Fun fact: if you have a TON of fruit, chop it up and freeze it, and caramelise when you defrost. I had a stack of apples left before going away at Christmas, and tried this. They were browned when defrosted, but you don't notice that once they've been caramelised.
When you have finished eating the fruit, the sauce can be eaten as a topping for yoghurt or ice-cream. Or reserve it, and use it in one of the following:
2. Nigella Lawson's Breakfast Bars Add caramel to the condensed milk, and vary the fruit and nut components according to your preferences. I'm currently enjoying a batch made on sultanas, almonds and dessicated coconut.
3. Jack Monroe's Granola, also a good use for dying fruit.
Wot you need:
About 50 grams of butter (perhaps a little more, or cut with oil, if not also adding caramel sauce)
Any leftover caramel sauce you have from recipe #1
1 tbsp honey
2 pieces of fruit (I used a large sweet Harrow pear, and a small red apple that was going brown inside)
300 grams rolled oats (this is roughly equal to 3 UK cups, according to my multimeasure)
Pinch of cinnamon
Wot you do:
Melt the butter in a large saucepan, along with caramel sauce.
Dice your fruit finely, and add to the saucepan. Sautee until bubbling and starting to thicken.
Add honey and cinnamon, stir well.
Stir in the oats in batches of about 100 grams; mix until no liquid clumps remain. This mixture should be NOTABLY drier than the mixture for Nigella Bars.
Pour into a greased brownie tin, shake to settle evenly.
Bake at about 160 degrees for 30-40 minutes. I opened the oven and stirred the oats up three times, as opposed to Jack's one shaking of her mix, because I wanted toasted museli instead of clumpy granola.
Serve as you would shop-bought breakfast museli. I think I'm going to find this too fine for milk, but will probably eat it with yoghurt. If it gets boring after a while, I'll tip a cup or so of mixed dried fruit and nuts into it.
no subject
Date: 2014-02-01 09:21 pm (UTC)no subject
Date: 2014-02-02 03:24 am (UTC)no subject
Date: 2014-02-02 04:10 pm (UTC)no subject
Date: 2014-02-10 04:51 am (UTC)Or give them to the chooks on stinking hot days.