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Observe when they are moderately ripe to pare and stone them, laying them a night in your Preserving-pan amongst Sugar, it being layed in Lays, and in the morning put a small quantity of fair Water or White-wine, and set them on Embers, and by in∣creasing a gentle fire, melt the Sugar; when being a little scalded, take them off, and let∣ting
them cool; set them on again, and boil them up softly till they are tender and well coloured, at what time take them off, and when they are cool put them up in Glas∣ses or Pots for your use.