Wednesday, August 10, 2011

PEACH 'CELLO LIQUEUR

12 to 18 (depending on their size) fresh, very ripe peaches, peeled and pit removed

1 750-ml bottle grain alcohol (Everclear or Graves brands)

4 cups water

About 2 1/2 cups sugar

Peel and pit the fruit. Cut into large chunks and toss the fruit into an airtight container, Tupperware or something similar, with a lid. Use a potato masher or your hands and squish up the fruit. Pour in the alcohol so it completely covers the fruit. Put on the lid. Let it sit in a cool, dark place for 12 to 18 days, checking and stirring every few days. Put the lid back on.

When the fruit has finished macerating, put the water and sugar into a 5-quart pot on the stove and bring to boil, stirring, for 3 minutes. Remove from the heat to a counter. Place a colander lined with two or three layers of cheesecloth over the pot. (Candace says she has even used one leg of a pair of pantyhose!) Strain the alcohol into the pot, leaving behind the fruit. Press on the fruit and squeeze the cheesecloth in a ball to remove all the liquid. Throw away cheesecloth and fruit. Stir the liquid in the pot. Using a funnel, pour the liquid into decorative bottles. Store in the freezer or in a cool, dark place. Serve icy cold.

Thank you JT!

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