Brandied Fruit

 " Take equal quantities of ripe and sound fruit (apricots, peaces, or plums) and prick them several times with a fork through to the stones. Put sugar in lined vessel - 1 lb sugar to 1 lb fruit - a pour in a small quantity of water, just enough to be absorbed by the sugar. Place over fire until small transparent bubbles rise to the top. Put mixed fruits into the syrup and simmer gently until they begin to soften. Leave them in the syrup until cold or until the following day. Take out and place on sieve to drain. Boil syrup until somewhat thickened and reduced. When cold mix with an equal quantity of pale brandy. Place fruit in jars or glasses and pout syrup over them and serve."