COMPOTE DE PECHES

Before they are too ripe, separate the peaches, and take out the kernels ; then scald them, boil them again till done in a syrup half sugar and half water; then drain off the syrup, and add four ounces more sugar to each pint of syrup. Put the fruit into this, and re-boil it in the syrup several times; but the fruit must cool between each boiling. Your fruit must be put into pots, and cover with syrup. Let them get cold, and then cover them close.