Method

Prick peaches that are not too ripe in several places, using thin wooden spills. Drop the fruit into warm water, boil lightly, remove from the fire and, after 10 minutes, turn into a fine sieve. Pour the water in which the peaches were boiled into a stoneware bowl and set it in a cold place overnight. The next day, bring the peaches to a boil in this same water, remove them from the fire, and turn them into a fine sieve. Weigh the fruit after it has dried off a little. For 1 lb of peaches, use 2 lbs sugar and glasses of the water in which the peaches were cooked. Boil the syrup thoroughly and skim the surface. Remove the pan from the fire briefly, drop the peaches into the warm syrup, and then cook them over a low fire. If, after a short time, the syrup appears to be too thin, pour it off and bring it to a boil 2–3 times, adding sugar.

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