Stewed Peaches or Apricots

Select very fine, sound, ripe peaches or apricots, cut them in two, peel and lay them in a twenty-eight degree boiling syrup; leave to quiver for a few moments on the side of the range, remove from the fire and put them into a tureen, leaving to cool in their own syrup; drain and dress on a compote dish, pouring the syrup over.