Peach Sauce

To be served cold. Pare and cut in halves ½ dozen peaches; stew them in sugar syrup; press them through a sieve; thicken them with a little arrowroot or cornstarch; boil a minute, add a little white wine and serve. Or boil the peaches (after they are peeled and free from the stones) in sugar syrup until tender; then take them out, put in a dish, cut each half into 4 pieces and pour the liquor over them; then serve with tapioca pudding.