Stewed Fruit For Breakfast

I grew up a military child, which meant we moved around a lot. Whether it was normal or due to my dad being an officer, I don’t know, but every time we moved cities we had three weeks in hotels, and I loved it. I still love hotels to this day, even if they’re down the road from my house, a break away in a hotel is a mini adventure, filled with excitement and newness of change. It’s wonderful.

One of the things I remember most in moving from Namibia to South Africa was staying in the no-longer-in-existence Drum Rock Inn, to my memory a proper bushveld hotel, complete with morning drumming to wake the guests.

In this hotel, we’d go down for breakfast, and the only thing I remember from this breakfast, and subsequent ones, is the stewed fruit that goes with yoghurt. Now, whenever I move, I crave stewed fruit! But I’ve been making it for my breakfast for a while now, and I absolutely love it.

Just a tip, not to be indelicate, but eat a little at a time otherwise everyone will smell you coming 😉

The ingredients below are a guide. You can play around with it. If you use fresh fruit, you need less water or sugar. If you use dried fruit, as I do, you need the water to both rehydrate and stew. Play around with which fruits you like. I love the apple rings for flavour, the apricots for a bit of sourness and the prunes for sweetness. If you use sugar, you’ll have a beautifully sweet syrup to have with a thick and sour yoghurt, but if you use Rapadura you may have a little less syrup at the end.  You could use other sweeteners, but I haven’t tried to.

You don’t have to use a Thermomix to make stewed fruit. A nice sized heavy based pot on a stove will do the same job, you may just have to cook it for longer, and stir on occasion.

Price compare your dried fruit ingredients here:

Try this recipe with fresh fruit from Riverford: