PLUMS, STEWED
Stewed plums, such as black, ordinary, or greengages, or indeed any kind of stone fruit, can be stewed in syrup, and have this advantage--plums can be used this way which could not be eaten at all if they were raw. These fruits are much nicer cold than hot. In many cases, in stewing stone fruit (and this applies particularly to peaches, apricots, and nectarines), the stones should be removed and cracked and the kernels added to the fruit.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
