ModernGear Food: Stewed Prunes, Apricots and Blueberries (the ultimate topper)

I love trying new recipes - I'd say that every second day I am in the kitchen either trying someone's recipe or changing it up and experimenting with ingredients. So when I saw a blog post entitled, "The World's Most Unsexiest Recipe? Yes. Stewed Prunes" on mattbites.com, (which would have only been grammatically correct if it said either The World's Most Unsexy Recipe or The World's Unsexiest Recipe, but that's okay), I was intrigued.

I decided to buy a whole LOAD of prunes, as I was also going to make Chicken Marbella and they're a staple ingredient in the dish. And after a trip to the Farmers Market, I just knew I couldn't stew my prunes without adding in a few other flavours. Check it out.

Stewed Prunes, Apricots and Blueberries
Adapted from MattBites.com, which was adapted from The Joy Of Cooking (Joy of Cooking: 75th Anniversary Edition - 2006 $22.40 at Amazon.com)

INGREDIENTS
1/2 lb dried prunes
8 apricots
3/4 cup blueberries
1 to 1 1/2 cups water
1/4 cup of sugar
1/2 sliced lemon
1 tsp vanilla
1 stick or dash cinnamon
dash nutmeg

DIRECTIONS
1. Combine the water, dried prunes and apricots, and bring to the boiling point. And, if you're like me, decide that it needs just a little something else, and add blueberries!

2. Reduce the heat and gently simmer, about 20 minutes. Hold your face over the pot and inhale deeply, letting memories of jam making rush back to you. If you haven't ever made jam with your Mom, think about doing so in the future, and fantasize about this. Stewing fruit always takes me back, and also makes me want to be a jam and compote entrepreneur one day.

3. Add three slices of lemon, let soften, and then add the sugar and cook for an additional 10 minutes.

4. Add the cinnamon, nutmeg and vanilla, simmer for another 5 mins, and then enjoy.

This lovely stewed fruit mix is a delicious and nutritious topping. I tried it on top of ice cream the night I made it - still steaming hot (mmmm), and also the next morning, reheated, on top of rolled oats. My hubby had it a few days later on ice cream and said he'd marry me all again because of it. What can I say!
Bon Appétit!

PS What would make this recipe perfect? Cooking it while wearing this adorable apron ($28.75) from Boojiboo, on etsy.

Or this one, the Birdseed Apron:
...my favourite (and reviewed by excellent blog
The Giveaway Diva - where she's giving one away! Click here for details.)