cook them in a very small amount of white wine so you san get the stones out and strain off the juice filter through a clean pair of tights or some muslin add brandy to a ratio of on bottle of brandy to two pints of juice and stir in about half a pound of caster sugar bottle and leave in a cool dark place for about 6 weeks opening the tops once a week to stop the pressure building up
or stew remove stones and freeze pulp in bags for pies good mixed with either apples or pears