Processing: N/A
Storage:
Infused Peaches (refrigerate up to 4 days); Liqueur (refrigerate up to 4wks, or
Freeze)
Yield: Peaches
2-3 cups; Liqueur 6 cups
Ready to enjoy, this liqueur is made from infusing fresh peaches with sauvignon blanc, vodka, vanilla bean, cinnamon and a sugar syrup. Four days preparation in the refrigerator but then enjoy for a whole month (or freeze). You can puree and remove the juice from the infused peaches (as I did) or enjoy the peaches on their own (or over vanilla ice-cream), or even make into a boozy jam when you have finished using them in the liqueur ;)
Ingredients:
2 cups
white sugar
3 cups dry white wine (I used a bottle of Sauvignon Blanc)
3 cups dry white wine (I used a bottle of Sauvignon Blanc)
2 pounds (1kg) fresh
peaches, washed, stoned, sliced
1 cinnamon stick
1 vanilla bean, split, scraped (keep pod)
2 cups vodka
1 cinnamon stick
1 vanilla bean, split, scraped (keep pod)
2 cups vodka
Dissolve
sugar in wine over low heat.
Heat wine
and sugar gently, whisking to dissolve. This will only take a few
minutes.
Prepare peaches.
Wash peaches first, then remove blemishes, halve and remove stones. Slice peaches into thick pieces. Combine everything else except the vodka in the same pot as the wine, including the peaches, stirring to combine. Bring to a boil and boil for 30 seconds to heat through quickly then turn the heat off. Stir in the vodka and cool slightly.
Wash peaches first, then remove blemishes, halve and remove stones. Slice peaches into thick pieces. Combine everything else except the vodka in the same pot as the wine, including the peaches, stirring to combine. Bring to a boil and boil for 30 seconds to heat through quickly then turn the heat off. Stir in the vodka and cool slightly.
Pack peaches then liqueur into
jars.
Pack peaches into two prepared (clean, dry, cool) quart jars (2 x 1L jars) or a half-gallon (2L) jar. Ladle liqueur over peaches. Add plastic lids and refrigerate, shaking jars daily for 4 days.
Pack peaches into two prepared (clean, dry, cool) quart jars (2 x 1L jars) or a half-gallon (2L) jar. Ladle liqueur over peaches. Add plastic lids and refrigerate, shaking jars daily for 4 days.
DAY 1 - 4:
Shake jars daily, keep refrigerated.
DAY 4:
Remove peaches and bottle (or puree if you like).
Using a
slotted spoon, separate peaches from liqueur. Now you can store the infused peaches (alcoholic) in a prepared jar,
seal and label and store in the refrigerator for up to 4 days. Makes approximately 4 cups of infused peaches.
OR you can puree like I did, and reserve the juice, straining it well to remove any residue and add the filtered juice back into the liqueur.
Strain and filter liqueur then
bottle.
Fold 3-4
layers of muslin/cheesecloth over a sieve, then pour liqueur into a bowl to
remove any vanilla residue. Then use a funnel to pour into your prepared
bottle/s. Seal, label and then refrigerate for up to 4 weeks (or freeze). Makes
approximately 6 cups of liqueur.
