Stewed Apple with Sweet Geranium
Porridge season is here! And what is better than some lovely stewed fruit to dollop on top of your porridge in the morning?
This is not really a recipe - it’s so simple, but it’s a lovely way to use up a load of spare apples - make loads and put in the freezer to enjoy over the whole Winter. (Alternatively you can store apples whole in crates somewhere cool, dry and rodent-free - and eat on demand)
Sweet geranium leaves taste of lemon and rose and are amazing with cooked fruit.
Apples (either eating apples, cooking apples or a mix)
A squeeze of lemon juice
Brown sugar
A splash of water
A small sweet geranium leaf
Peel, core and chop up your apples.
(Cooking apples will break up as you cook them. Eating apples will stay in shape - and a mix of both will give you a nice saucy and chunky balance)Put them in a pan over a low heat with a squeeze of lemon juice, a little brown sugar (maybe a teaspoon per apple - eating apples are naturally sweeter and will need less sugar), the sweet geranium leaf (whole) and a splash of water - a couple of tablespoons in total.
Cook them with the lid on, over a low heat for ten minutes or so. Then taste and either add more lemon, more sugar or both.
If you want them more squishy, keep cooking for longer. If not, take off the heat, fish out the sweet geranium leaf (and discard) and serve the stewed apple warm or cold with hot porridge.
Morning porridge. These eating apples have held their shape well. I’ve also added some flaked almonds to be extra fancy!