Procure peaches that are mellow, but not dead ripe--draw a pin round the
seam of the peaches, so as to pierce the skin--cover them with French
brandy, and let them remain a week--then make a syrup, allowing
three-quarters of a pound of brown sugar to a pound of the peaches.
Clarify the syrup, then boil the peaches in it. When tender, take them
out of the syrup, let it remain till cool, then mix it with the brandy,
and turn the whole on to the peaches.