Compotes of Peaches

When the Peaches are full ripe, they can only be roasted; because this sort of Fruit is too soft. Therefore they must be neatly par'd and laid in Quarters, upon a Silver-dish, or Plate, with Sugar, and, if you think fit, with candy'd Lemmon-peel chopt small: Then, being bak'd in an Oven, let them be dress'd, if they are to be serv'd p with any Thing else, and let the red-hot Fire-shovel be pass'd over them, to give them a fine Colour, after they have been strew'd with Sugar.

This Compote, and others of the like nature, may be put into a Tourte, or Pan-pie, and to that end, a Border of Paste, and even the whole Furniture that is usually provided for other Pan-pies, must be laid in the Dish, in which the Peaches are to be roasted, and the Fruit must be set in order therein. In the mean while, another Piece of Paste for Crackling Crust, being roll'd out, may be cut into slips, and separately bak'd in an Oven; in order to be ic'd over with the White of an Egg, and Powder-sugar, well temper'd together. This ic'd Crust must aso be dried in the Oven, till it become very white, and laid upon the Pie, a little before it is serv'd up to Table.
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The court & country cook, faithfully translated out of French into English by J. K. A. J. Churchill, London, 1702, p. 71 New Instructions for Confectioners.