This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
Wipe the Down off very clean, from Peaches that are almost ripe; prepare as many half-pounds of Sugar au Perle, as pounds of Fruit; put the Peaches whole into it, and boil a moment together; being cold, put them into bottles, and mix half a pint of the Syrup to three half-pints of Brandy, which you pour upon the Peaches; stop the Bottles very well, to preserve them clear. If you would have the Peaches peeled, use them before they are quite so ripe as the first; boil them in Water, until you can pull the Rind off with the fingers, and put them into cold Water, as soon as done, one after another; being drained, boil them a moment in the same proportion of clarified Sugar as directed at first; skim it, and let all rest together till the next day; then drain the Fruit out, and boil the Sugar a few minutes; pour it again upon the Fruit till the day following, and then bottle the Peaches; mix the Syrup with as much Brandy, and pour it upon them. Observe, that in this, and all other preserved Fruits, they must swim in the Syrup. This last method is not so proper for long keeping as the first. Observe the same rule for Apricocks or Nectarines, Poires a l'Eau-de-Vie, Pears preserved in Brandy. The best for this Purpose are the Rouflet Pears; take them when almost ripe, prick them here and there, and boil them in Water till they feel pretty tender; then peel, and put them into cold Water, as the last Peaches, adding a good Lemon Squeeze; clarify half as much weight of Sugar as Pears, and boil them in it slowly a few minutes; being well skimmed, leave them in the Sugar till the next day, then repeat the boiling the third day, simmer Fruit and Sugar together a moment, and when cold put them into Pots or Bottles; the Syrup must be boiled au grande Perle, (fourth degree); put it on a slow Fire, and add as much Brandy, mixing well together without boiling; let it cool, to pour it upon the Pears.
Prepare them as the Prunes au Liquide, only that you do not put above three quarters of a pound of Sugar to each pound of Plumbs; being drained, and cold, put them into Bottles; boil the Sugar au gros Boulet, (eleventh degree,) and as much Brandy; being well mixed together, pour it upon the Fruit, when half cold.
Use them at the same Growth as set forth for Confiture, see Page 586, and prepare them in the same manner; the only difference is, that you use only half a pound of Sugar to the same propor-tion of Walnuts, and as much Brandy, which being well incorporated together with the Sugar au Perle, pour upon the Fruit, when it is almost cold.
Bruise a few Cherries, Mulberries, and Rasberries sufficiently, to get half a pint of clear Juice; mix it with a pint of Brandy, and a pound of Sugar, or rather more; let it dissolve very well; bottle some fine ripe Cherries, as free from spots as possible, about half the Tails being cut off; pour the first Preparation upon them, and regulate your quantities accord ing to judgment, as the liquid must cover the Cherries. '-In Winter, these Cherries serve to glaze with Caramel, or white Glaze.
Green Almonds and green Apricots, in Brandy. Prepare them in the same Manner as the Liquids, the only difference is, that less Sugar is used, viz. half a pound of Sugar to each pound of Fruit, and as much Brandy as Syrup; warm together a good while on a slow Fire, to incorporate themin the Syrup, and let them cool before bottling, as usual.
Prepare them as the Liquids, and boil them in Water, till you can run a pin easily into them; these are not to be gutted, but a little hole only cut quite through the Rind at the Tail-end; boil them a moment in clarified Sugar, and let them rest till the next day; then boil the Sugar again, and pour it hot upon the Oranges; repeat the same over again the next day, with the Oranges therein; add as much Brandy as Syrup, warm together without boiling, and pour it upon the Fruit when cold: The Oranges mult swim in it, as all other Fruits.