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PEACHES, COMPOTE OF (another way)

Pare, halve, and stone half a dozen ripe peaches, and simmer, until they are soft enough to be pierced by a needle, in a syrup, made by boiling a quarter of a pound of sugar in half a pint of water for a quarter of an hour. When done enough, put them into a dish, and pour half the syrup over them. Throw into the other half of the syrup two pounds of ripe peaches, which have been pared, cored, and sliced; add four ounces of sugar and a table-spoonful of strained lemon-juice, and simmer the fruit, stirring it constantly, until it is reduced to a firm, smooth, dry pulp. Spread half of this in a smooth layer at the bottom of a glass dish, pile the stewed peaches in the centre, fill the spaces between them with the remainder of the marmalade; then reduce until it is quite thick the half of the syrup which was first taken out, and pour it upon the fruit. Garnish the dish with macaroons, blanch and slice the kernels, and strew them equally over the surface. Time to prepare, one hour or more. Probable cost, 3s. or 4s. Sufficient for six or eight persons.