In stewing fruit very little water, or no water, should be used, according to the nature of the fruit. Hard fruits such as pears, apples, quinces, etc., require about 1 cup of water to a lb. of fruit, whereas juicy fruits such as apricots, strawberries, mulberries, plums, require no water at all.
The two important points to remember in stewing fruits are: (1) Use very little water, if any; (2) cook very gently on the side of the stove, or better still cook in a covered dish in a moderate oven. With prolonged cooking quinces and pears will turn a nice red colour.
Sugar may be added in the proportion of 4 to 6 ozs. to a lb. of fruit, and spices such as cloves or stick cinnamon may be added if liked.