Chapter XXIII · Fruit-stews and Jams · No. 2952
2952—Plain Stewed Fruit
Fruit for stewing is used whole, halved or quartered, and cooked or poached in a syrup, of a flavour in keeping with the fruit.
Dish these preparations in tazzas, bowls or deep dishes; cover them with their syrup, reduced or not; and, in certain cases, thicken the latter with arrowroot. They may be served hot or cold; but in any case, the fruit used should not be too ripe.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2952, p. 820. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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