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Armetriding Stewed Fruit © At Armetriding Farm, Mum grew fruit galore. The damson and plum trees were located in the south west corner of the farm garden, almost in shade. This is just above where the mill leat ends and the leat water crosses the bend of Mill Lane and is returned to the River Yarrow. The pear trees were superb, they were set in Mum's farm garden to the east of the house, except for her Sweet William which was against the south wall of the farm house, espalier, to catch the sun. Mum had four different varieties of pear and three of apple to cover all culinary possibilities. Gooseberries and rhubarb were in the herb garden to the west, by the main steps down to Mill Lane. The Stewed Fruit: 16 oz of apples, pears, plums, gooseberries, damsons or rhubarb, 2 tablespoons sugar, ½ cup water. Peel and cut up fruit into, according to variety and type, place the water and sugar in suitable pan to boil. Add the fruit, and cook gently until soft. Test with a skewer. Gooseberries, damsons and plums may require an extra 2 tablespoons of sugar, depending on the variety. Mum's real cooking apples always required extra sugar. A small amount of lemon rind added to the apples improves the flavour, cinnamon will improve the flavour of pears depending pear variety and on your taste, whilst a pinch of ginger may be added to the rhubarb. Complete in the pan simmering on the stove, or in a suitable dish in a slow oven. Allow one hour for rhubarb, plums, gooseberries, damsons, whilst apples, pears, may take from 2 to 3 hours. Always serve hot, with plenty of thick yellow custard. (We all liked Mum's custard!) Click here to return to: Armetriding Farm Recipes |
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