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Suedoise of Peaches

Boil six ounces of refined sugar in half a pint of water till it is a clear syrup. Put into this half a dozen fine ripe peaches which have been merely wiped with a soft cloth, and let them simmer very gently for six or eight minutes. Lift them out carefully, pare them, split them in halves, and let them soak for a while in half the syrup. Into the other half throw two pounds of ripe peaches which have been pared and split in halves, and boil them till they form a smooth dry pulp. Add as much sugar as they require to sweeten them pleasantly, and also a table-spoonful of strained lemon-juice to bring out the flavour. Spread a layer of this pulp at the bottom of a dish arrange the peaches upon it, leaving out three or four of the halves, and fill all the empty spaces with the pulp. Stick half a blanched peach-kernel in each peach, and pour over all the reduced syrup. Garnish the dish with a border of macaroons or ratafias, or even of candied peel stamped in fancy shapes. Pile the unused halves of peaches on the top of the dish, and serve. When peaches are expensive, the fruit pulp may be made of apples instead of peaches. Time to simmer the whole peaches, six to eight minutes; to boil the fruit to pulp, from three-quarters of an hour to one hour. Probable cost, peaches, very variable. Sufficient for six persons.