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Compote of Peaches

Peel some ripe peaches, cut in halves and stone them, put them over the fire in a saucepan, cover with thick syrup and let them simmer till sufficiently cooked. Crack the stones, and when the peaches are done lift them carefully out of the syrup with a skimmer, place them in rather a deep dish and put the kernels in. Let the kernels and syrup boil till pretty thick, add strained lemon-juice to taste, mix in well with the syrup and then pour it over the peaches in the dish. This may be served either hot or cold.