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Nectarines, Candied

Gather the nectarines when perfectly sound and not over-ripe. Weigh them carefully, rub them with a soft cloth, split them in halves, and take out the stones; boil half their weight in sugar with a quarter of a pint of water to each pound, and when quite clear put in the nectarines, and let them boil gently until they are clear, but unbroken; then lift them out carefully, and put them on an inverted sieve to drain. Next day boil the syrup until it is quite thick, put in the fruit, and boil it gently for five minutes, and on taking out the nectarines again drain them; repeat this process twice. After the nectarines are taken out the last time spread them on dishes, place them in a moderate oven, sprinkle sifted sugar over them, and turn them about until they are dry.