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Fruit in Brandy

First clarify as much sugar as will be required--allow one pound of sugar to every two pounds of fruit. Break the sugar into lumps, and dip them into cold water; this water will be sufficient for the clarifying process. Put the moistened sugar into a preserving-pan, heat it slowly, and after it comes to a boil, simmer gently. When beads form on the surface, the liquid is ready for the fruit; lay in two pounds of peaches, apricots, or plums, but only keep them in long enough to be softened; be careful they do not crack. Set them to cool for a few hours, then take out the fruit on a sieve to drain, and boil the syrup until it is thick; let it grow cold, and pour it, with an equal quantity of pale brandy, over the fruit, which should previously have been placed in glasses.