Fruit-flavoured brandies make a delicious accompaniment to coffee or a superb ending to a good meal, and home-r?iade ones can be just as good as those produced commercially. Apricots may be substituted for peaches in this recipe, if you prefer.
16 FLUID OUNCES
1 ½ lb. fresh peaches, sliced and stones reserved
6 oz. sugar
16 fl. oz. brandy
½ teaspoon ground mixed spice or allspice
½ teaspoon grated nutmeg
Place the peach slices in a large mixing bowl. Add the sugar, stirring with a long-handled spoon until the ingredients are well mixed. Pour over the brandy and mix well.
Add the mixed spice or allspice and nut-meg, stirring to blend.
Crack the peach stones with a hammer and extract the kernels. Discard the stones. Remove the skin from the kernels. Add the kernels to the bowl and stir well.
Pour the mixture into a large jug or crock and cork it tightly. Set the jug or crock aside and leave the mixture to infuse for 60 days.
Sterilize and dry 2 or 3 bottles. Uncork the jug and strain the liquid through a piece of cheesecloth into a clean jug.
Squeeze out any peach pulp remaining in the cheesecloth to extract as much liquid as possible. Pour the liquid into the bottles.
Cork the bottles and set them aside for at least 1 week before serving.