Peach Liqueur

Ingredients

• Take very ripe, full-flavored peaches
• Cover the peach-kernels with brandy
• for each pint take a generous pound of the best refined sugar

Method

1. 1

   Wash the peaches but do not peel them, cut into slices, and put in a stone jar.

2. 2

   Set the jar for six hours in a kettle of boiling water.

3. 3

   Cover the peach-kernels with brandy and let stand until the next day.

4. 4

   Strain off the juice from the peaches without squeezing hard.

5. 5

   Measure the juice, combine with sugar, and let stand until the next day.

6. 6

   Bring to a boil, skim thoroughly, and strain again.

7. 7

   Add the brandy from the kernels, using one pint of spirit to two of syrup.

8. 8

   Let settle and strain again if not clear.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 27. The excerpt below is the record exactly as published.

Peach Liqueur. — Take very ripe, full-flavored peaches, wash but do not peel them, cut in slices, put in a stone jar, and set the jar for six hours in a kettle of boiling water. Cover the peach-kernels with brandy, and let stand till next day. Strain off the juice from the peaches, taking care not to squeeze the fruit hard enough to make the liquid muddy. Measure the juice, and for each pint take a generous pound of the best refined sugar

Cook this with the app: pantry check, scaling, and the assistant.