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Stewed Peaches

Peel and cut into quarters ten medium-sized ripe peaches, removing the stones, put them into a saucepan with one pint of cold water and add eight ounces of granulated sugar. Place the pan on the stove, and when boiling, skim well; cook for five minutes, meanwhile stirring slowly from the bottom to avoid mashing the fruit, remove from the fire and immediately add a gill of kirsch, mixing well together for about half a minute, pour the preparation into a bowl, let it get cool, turn it out onto a dish, and serve. Stewed Peaches, Conde Wipe the peaches, put them in a preserving-pan with some clarified sugar and stew them. Prepare a croustade of rice, bake it, and when done turn it out onto a hot dish; ornament it with dried cherries and strips of angelica and put the stewed peaches around it; make a sauce with apricot marmalade and madeira in equal parts and pour it over.