Peaches in Brandy (Rotterdam receipt)

Instructions

1. This is Acton's Rotterdam receipt.
2. Prepare and stew some fine full-flavoured peaches by the receipt of page 459, but with two ounces more of sugar to the half pint of water.
3. When they are tender, put them, with their syrup, into glass or new stone jars, which they should only half fill.
4. When they are quite cold, pour in white, or very pale, French brandy to within an inch and a half of the brims.
5. A few peach or apricot kernels can be added to them.
6. The jars must be corked down.