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.