Put three quarters of a pound of sugar in a sugar-pan, with the juice of
a lemon and about half a pint of water, place it upon the fire and boil
till becoming a thickish syrup; then have twelve peaches not quite ripe,
which cut in halves, break their stones and blanch the kernels, throw
six halves with the kernels into the syrup, boil three minutes, take
them out with a skimmer, lay them upon a dish and take off their skins,
stew the rest in syrup in like manner, six at a time; when all done pour
what liquor runs from them again into the syrup, which reduce to a good
thickness, pass it through a tammie into a basin, when cold pour a
little over the peaches and leave until ready to serve, dress the
peaches in your vol-au-vent with the syrup over, served as a compote
with small pastry around it; in stewing the fruit, be careful that it
does not catch in the least, a round-bottomed pan or regular sugar-pan
is the best to use for this purpose, but if not convenient a common
stewpan may be used.