Fruit Puddings and Jellies

Stewed and poached fruit can be cooked either on top of the stove or in a covered dish in the oven. Stewed fruit, cooked over a higher heat and stirred while cooking, becomes soft and mushy. Poached fruit is lowered into a flavoured sugar syrup and cooked gently until just soft enough to pierce through easily with a knife while still holding a perfect shape. Fruit can also be sauteed in butter and eaten warm: the sugary juices become caramelized and the flavour of the fruit is enriched by the butter.