Peach Cordial

Mycenean gold goblet

     My nephew Ross has been making cordials since college, but just recently knocked my socks off with this one and the Cranberry Cordial also on this site.

Have you tried this? Made it, tasted it?  What did you think?

     3 lbs peaches, pitted and quartered (I left the skins on for the color)

     2.5 cups sugar

     4 strips lemon peel, 5 cm long

     10 cm stick cinnamon

     6 whole cloves

     1 qt brandy (I used white brandy for the neutral flavor)

Combine all in a mason jar with a tight lid.  Pour the brandy over all the ingredients.  Invert daily until the sugar dissolves.  Steep about 2 months.

I kept my mason jar in a dark place, and steeped it until the brandy smoothed out.  I’m told running it about eight times through a Brita filter before you put it in the cordial speeds up that smoothing process quite a bit.

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