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.
Dub them with Salt, to take off the Down, or in a Lye, as directed for Apricot Paste, page 533, then cut them in two, and boil till they are tender under the finger; take them off the Fire, and leave them in the Water some time, covered, to bring them back to their proper green; drain and boil them a little while in clarified Sugar, (half a pound to a pound of Fruit) let them soak three or four hours in the Syrup to take the Sugar, and then put them on the Fire again, to reduce to a proper consistence.
This is done after the same manner, while they are tender, and much in the same state as Walnuts for pickling: If you make it for keeping, the Syrup must be stronger, and give them a few boilings before using. - This Compote is also made in Winter with such as are preserved, by boiling them a moment in their Syrup and a little Water: The dried preserved must be boiled a small time, with a little Water and raw Sugar.
Peel them, cut into halves, break the Stones, and peel the Kernels; put them into the Pan, with a little Water and Sugar, regulating the quantities according to the ripeness of the Fruit; boil them like any other Compote; take them off the Fire, and skim them with bits of paper; put a bit of Kernel upon each half: If to keep any time, reduce the Syrup pretty strong. - They are also dressed a la Cloche, as Black Cap, when pretty large, and almost ripe, taking out the Stones, and baking in the same manner, either whole or in halves.
Cut them into halves, and if pretty ripe, peel them by tearing off the Rind; if not, boil them a moment in Water, till you can peel them in this manner; and finish stewing in clarified Sugar: They are also served in a Compotier when ripe, being peeled and cut in halves; strew some Powder Sugar over, or a light Syrup. Do the same with those preserved in Brandy, or a la Cloche, as the last.
This is made differently. Such as are not quite ripe may be roasted before the Fire like Apples, and served with powdered Sugar over them, or a light Syrup under: Others are fried over a smart Fire, till the Rind can be rubbed off by washing in Water; they are then boiled whole in Sugar and Water. They may be boiled in Water till the Rind can be torn off; drain them, prepare some Sugar au Caramel, and roll the Peaches in it gently until they arc done; put them into the Compotier; add a little Water in the Pan to gather the remaining Sugar, and pour it upon the Peaches. This is mostly done with latter Fruit.
This is done when the Grapes are almost ripe; grain them, and put them in Water ready to boil; take them off as soon as they change colour, and add a little cold Water to refresh them; let them cool in this Waiter, and it will bring them to their first natural green; to a pound of Grapes, boil half a pound of Sugar with a little Water; when the Sugar is properly melted, put the drained Raisins therein, and boil them together a moment; take them off the Fire, and skum them with bits of paper; put the Verjuice in the Compotier, and reduce the Syrup to what Consistence you think proper to pour upon the Grapes. When the Grapes are out of season, boil some of the preserved Liquid; warm it in some of the Syrup, and a little Water, and serve in the same manner. - Muscadine is made after the same manner; after boiling a little time, and draining, boil them a moment in Sugar, prepared au petite Plume, (eighth degree) half a pound of Sugar to a pound of Fruit.