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Peaches, Compote Of

Divide six or eight ripe peaches into halves. Make a syrup by boiling six ounces of loaf sugar in half a pint of water for eight minutes. Put in the fruit, and let it simmer gently for five minutes. Drain the peaches from the syrup, take off their skins, and put them into a compote dish. Add to the syrup a dessert-spoonful of lemon-juice, or, if procurable, two table-spoonfuls of red currant juice. When lemon-juice is used, two or three drops of cochineal should also be added, to colour the syrup slightly. Let it boil three or four minutes longer, then pour it over the peaches. Blanch three or four of the kernels, split them in four, and place a quarter here and there upon the fruit. Serve either hot or cold. Time, twenty minutes. Probable cost of peaches, 2d. to 6d. each. Sufficient for six or eight persons.