|500克 時令水果, 如大黃、西梅、杏脯、士多啤梨或啤梨||500 g seasonal fruit, such as rhubarb, plums, apricots, strawberries or pears|
|一塊(2.5厘米大) 新鮮生薑(配合大黃用)||2.5 cm piece fresh ginger, optional, for if using rhubarb|
|砂糖 (調味用)||caster sugar, to taste|
1. 炮製糖煮水果時要緊記，要因應水果的成熟程度加減調節下糖份量 – 這食譜所列出的砂糖用量只是一個參考. 例如, 所用的水果如果真的是比較成熟和香甜, 那所需的下糖份量可能會比食譜列的來得少。其實只要一邊逐少下糖一邊試味, 你就能將熬製水果的甜度拿攝得好.
The really important thing to remember when you are stewing fruit is that it’s best to decide for yourself how much sugar to add – I’ll give rough amounts here to guide you but if, for example, your fruit is really ripe and sweet, you’ll need less than I’m suggesting. Just have a taste as you go along and add more if you think you need to.
Chop up all the fruit, discarding any stones.
3. 將水果放入鍋。如果使用大黃, 就需要把生薑去皮磨細, 連同大黃放進鍋裏。然後加糖 – 我通常大黃加3滿茶匙; 其他就水果加2滿茶匙. 當然最終也要經過試味來決定（水果熬煮時是非常熱的, 試味時要非常小心). 再加入2湯匙的水，蓋上用中火慢煮.
Place the fruit in a pan. If using rhubarb, peel the ginger and finely grate it into the pan. Add the sugar – I usually add 3 heaped teaspoons to rhubarb and 2 heaped teaspoons to any other fruit, but just taste as you go along and add more if you think it needs it (please be careful when tasting as it gets really hot). Add 2 tablespoons of water and cook on a medium heat with the lid on.”
4. 當水果煮至軟身, 打開蓋子, 繼續慢煮蒸發水份. 完成的熬製水果應該相當稠杰的.
Once the fruit has softened, remove the lid and let the liquid reduce – you want to end up with a fairly thick consistency.
5. 糖煮水果可配襯的食物相當豐富; 穀類麥片, 乳酪, 熱煎餅, 各類綜合麥片, 甚至乎烤焗豬肉也很適合！
Serve over cereal, yoghurt, pancakes, granola, muesli or even with roast pork!
More about this recipe: http://www.jamieoliver.com/recipes/fruit-recipes/stewed-fruit
Special thanks on translation: Ms Joyce Chow