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Stewed Plums

Place in a saucepan with a pint of cold water eighteen to twenty ripe peeled plums cut into halves and stoned, and add half a pound of granulated sugar; put the pan on the stove, and when boiling skim thoroughly and cook for five minutes, stirring gradually from the bottom to avoid mashing the fruit. Take the pan from the fire, and add at once a gill of red curacoa, mixing well for about half a minute; pour the fruit into a bowl, let it cool, and serve on a dish.