Stewed Fruit
Fruit should be stewed in plenty of well-sweetened water until tender, care being taken to keep it whole. When tender remove the fruit from the saucepan. Place it in the dish in which it is to be served. To the juice add a little thin lemon peel, a few drops of lemon juice, more sugar if required, and, if liked, a glass of white wine. Set again on a quick fire and reduce until thick. Strain this over the fruit and serve when cold.