Preserved Fruit

So it's summer in Australia! One of the best things about summer (well all seasons really!) for me is the changes in the food! The arrival of each season brings with it a new array of gorgeous produce, the likes of which we haven't enjoyed, since, well since the previous Autumn, Winter, Spring or in this case, Summer. In the warmest season of the year we are treated to melons, berries, and of course, my favourite, stone fruit. Peaches? Yes please! Apricots? Mmmmm. Plums? Don't mind if I do. Nectarines? You betcha. Cherries? Bring em on!

It goes without saying (although I am saying it!) that stone fruit is delicious in it's fresh and natural form. Uncooked, freshly picked and enjoyed with a slurp and a dribble, spitting out the pip when you're done. But, the stone fruit season is over quite quickly and it's always nice to have a little something to revisit, from this gorgeous time of year, when the winter woollies come out and the sky seems eternally grey. Enter…..the Combi-Steam!

Using a combination of the Steam function and the Hygiene capabilities, which include sterilising and preserving settings in my preferred brand, we can enjoy stone fruit for the rest of the year, long after the trees are bare. I actually have a jar of apricots and a jar of plums still in my pantry from last summer. And the best news is that it really couldn't be simpler. No messing around with dishwashers or boiling water, no pots and pans and no weird suction devices. Just three simple steps, all done in my Combi-Steam.

Please note loyal ones, that this recipe is specific to my brand of choice (V-ZUG/Wolf). You will no doubt be able to “steam” fruit in any Combi-Steam using your Steam setting at 70-100 degrees using the process below. The jar vacuum sealing may not be possible in other brands, due to the pressurised nature of the way my oven works but you could always ask your manufacturer’s customer support team about it - you never know.

Let's get preserving!

Ingredients:
1kg of stone fruit (halved or quartered - stones removed)
½ cup caster or golden caster sugar
aromatics* (if desired) like cinnamon stick, vanilla bean, star anise, allspice berries etc

Equipment:
jars (can be reused jars that have the little "popping" style lid or buy from homewares stores)
large baking dish

Method:

Place the prepared fruit (and aromatics* if using) into the baking dish and sprinkle over the sugar.
Place into the Combi-Steam and select the Steam function (press the "cloud" button once). Set the temperature to 100 degrees.
Cook for 10-15 minutes or until just tender.*
Remove dish from the oven and set aside.
Remove the lids from the jar(s) and place jars (I turn them upside down) and lids into the Combi-Steam. Select Hygiene. Select “Prepare Jam Jars”and start the program.
When the automatically timed function has finished, remove the jars and lids carefully using a tea towel or oven mit as they will be hot.
Spoon the cooked fruit into the jar(s) and pour in the syrup. Fill the jar(s) right up to the top lip or ridge of the jar.* Seal with the lid.
Place back into the Combi-Steam and select “Preserve Jam” option. (For large jars you may want to increase the time to 30 minutes).
Remove the jars and set aside to cool. You will soon start to hear popping sounds as the air is removed and the jars seal. Once cooled and vacuum sealed store in the pantry. Store in the fridge and consume within 3 days once opened.

* I like to add some spices and aromats to my fruit for extra flavour. Cinnamon or star anise works well with plums. I love vanilla with peaches too but it's really up to you.
*The cooking time will depend on how ripe the fruit is to begin with. Cook it lightly if you would like it to hold it's shape or you can "stew" it into a more mushy consistency if desired.
*It is important to fill the jars almost to the top, leaving just a few cm's of space. If you do not fill them up the "sealing" process will not work and you may end up with fruit that doesn't keep.
*If you find it difficult to remove the stones from the fruit you can leave them in for the cooking process and you may find it easier to remove them once they have softened. I sometimes remove the skins from my peaches once they are cooked by "slipping" them off but this isn't always necessary. I leave the skins on all my other fruit.
*Of course you can increase the quantity of fruit or cook a few dishes of different fruit at the same time in the oven. It will not affect the cooking time. Just add a few extra jars to house the extra amount.

A gorgeous jar of preserved fruit also make a thoughtful gift with that lovely personalised touch.

Next stop….jam, maybe?

Happy Combi-Steaming!

Yours in the kitchen,

The CSQ. x