Peel, core, or remove the pits from the fruit and cut them into uniformly sized pieces as required. If the intention is to retain the fruit’s original shape and form, for instance, if stewed fruit is being prepared, then it should be gently cooked in a sugar and water syrup. The quantity of water and sugar to be used will depend on the sweetness and juiciness of the fruit, but a general rule of thumb is to use 1 cup water and 2 cups sugar for every pound of fruit. Once the fruit is removed from the syrup, simmer the juice until it thickens slightly to form a syrupy consistency, and pour it over the fruit. This can be served warm or chilled with cream.