Peel and cut into quarters ten medium-sized, sound, ripe peaches, removing the stones, put them into a saucepan with a pint of cold water, adding half a pound of granulated sugar. Place the pan on the stove, and when boiling skim well ; let cook for five minutes, meanwhile stirring them slowly from the bottom, to avoid mashing the fruit; then remove, and immediately add a gill of kirsch, mixing well together for about half a minute. Pour into a china bowl, let get cool, then dress on a dessert-dish, and serve.