No. 1141 Vol-au-vent de Pêches.
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.