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Stewed Greengages

Select eighteen or twenty ripe greengages, cut them into halves, stone, and put them into a saucepan with a pint of cold water, adding half a pound of sugar. Place the pan on the stove, and when boiling, skim well. Cook for five minutes, stirring slowly from the bottom to avoid mashing the fruit; remove from the fire and immediately add one gill of red curacoa, mixing well together for about half a minute. Pour the whole into a bowl, let it get cool, turn it onto a dish, and serve.