Low FODMAP stewed apple
*Cups are Australian cups. Use gram and ml for international accuracy.
Ingredients
- 1 kg jicama (2.2lbs) peeled and mandolined very finely (I buy about 1.3kg jicama to account for the volume loss from peeling)
- 1/2 teaspoon baking soda
- 75 g butter salted or unsalted
- 125 ml (1/2 cup)* lemon juice
- 220 g (1 cup)* white sugar
- 2 teaspoons cinnamon powder
- 60 ml (1/4 cup)* water
- 20 g corn starch
- Pinch of salt
Instructions
- Peel the jicama and use a mandoline on the finest or second finest second to slice the jicama into very thin pieces. Each slice should be slightly translucent but still whole – this is how thin you want it.
- Bring a large pot of water about 2/3 full to the boil. Once it is boiling, add the sliced jicama and stir to ensure all the jicama is submerged.
- Sprinkle over the baking soda, keeping in mind that it will bubble a little. Stir to combine. The baking soda helps tenderise the jicama and also gives it a cooked apple colour. Any baking soda flavour should be neutralised by the lemon in the next step.
- Continue to cook for 15-20 minutes or until the jicama looks visibly softened. Don’t worry too much if jicama slices break up – I promise it won’t turn into puree even if they do. Keep an eye out for the baking soda bubbles boiling over, and remove a bit of liquid if necessary.
- Once the jicama is cooked, strain it over the sink.
- Return the pot to a low medium heat. Add the butter and allow it to melt, then add the lemon juice, sugar and cinnamon. Stir to combine, then add the jicama back into the pot.
- Cook for around 5 minutes or until it starts to bubble. Taste the sauce and adjust according to your preferences.
- Mix the water and corn starch together in a small bowl until it becomes a smooth milky liquid. Pour this mixture over the jicama and stir to combine. The mixture should become glossy, slightly opaque and thicken up quickly. Allow it to cook for a minute or two until it reaches your desired thickness. Keep in mind that it will thicken as it cools.
- Store in an airtight container in the fridge. Leftovers can be frozen and defrosted.
Notes
- As discussed in the body of the post, finely slice jicama is critical for getting that apple like texture. Thick slices will not work - they will remain crispy.
- See the body of the post for substitution options and where to find jicama.
- Adjust the sweetness to your liking.
- You can make a half batch if you prefer. As this stewed apple is a little labour intensive, I prefer to make a big batch.
- This makes enough for 1 apple pie.
Tried this recipe?Let us know how it was!