Vin de pêchesServes Fills 1 x 1.5 litre (2 ¾ pint) bottle
You can make a peach apéritif with peach leaves but, since you’re not likely to come across these
in Britain, I have settled for a different approach and one which, in any case, looks lovelier in
the making. You can use nectarines in just the same way.
- 6 peaches, plus the stones from 6 more
- 1 vanilla pod
- 500ml (18fl oz) dry white wine
- 200g (7oz) granulated sugar
- about 900ml (1 ½ pints) eau de vie or vodka
- Put the peaches into boiling water for two minutes, then scoop them out with a slotted spoon and, when cool enough to handle, slip the skins off. Put the fruits into a sterilized 2 litre (3 ½ pint) jar (you need one with a wide neck, though you can halve or quarter the peaches if you have to), add the extra stones, the vanilla pod and the wine. Leave for six days.
- Now strain off the juice (you can eat the peaches with sugar and cream, or cook them and purée them to make a fool). Pour the peach-infused wine into a jug, add the sugar and stir really well. Pour into a 1.5 litre (2 ¾ pint) bottle and add enough eau de vie or vodka to fill it right to the top. Seal and leave for three weeks before drinking (shake the jar every so often). Serve, chilled, as an apéritif. This will keep for a year.