quarts):
- 1 litre freshly pressed peach juice
- 2 litre of alcohol 45º (d'eau de vie)
- 1 kg of sugar
- 1 vanilla pod
- 1 glass jar 4 litre (4 quarts) or two 2-liter jars (2 2-quart
jars). Jar should be sterile (clean).
Recipe:
• Remove the pits from the peaches
• Cut peaches into cubes and extract the juice (1 litre)
• Mix the juice with 2 litre of alcohol in the jar, add the vanilla
pod, and close jar (the top should be air-tight)
• Leave the jar in the sun for 6 weeks
• After this filter the juice through some cotton
• For approx. 1.4 l of syrup mix 1 kg of sugar into 400 ml of
water and bring to a boil
• Leave it to boil until the syrup water has become completely
clear and little bubbles are rising to the top
• Let the syrup cool down completely
• Mix the two: 400 ml of syrup to 1 l of peach juice
• Fill the Crême de Peche into small bottles and close with a cork
• The Crême de Peche is ready to be mixed with wine or
champagne after another 2 months
Notes:
If you have syrup left over, mix with lemon juice, bring to a boil and
bottle. This is a marvellous and refreshing syrup drink for children
and adults alike.
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