Take two large pineapples, forty greengages, and twenty ripe pears. Peel and mince finely, being careful not to waste the juice. To each pound of the fruit add a pound and a half of sugar and three-quarters of a pint of water, and let the whole simmer for three-quarters of an hour, skimming from time to time. Strain carefully, and when quite cold add six quarts of gooseberry brandy. If this is not to be had, ordinary brandy will do.

Bottle, cork tightly, and keep in a cool place for six weeks, when the cordial will be ready for use.