Peach Cordial
Ingredients
Directions
Prepare the peaches
Take a peck of clingstone peaches that come late in the season and are very juicy.
Pare the peaches and cut them from the stones.
Crack about half the stones and save the kernels.
Leave the remainder of the stones whole, and mix them with the cut peaches; add also the kernels.
Steep and bottle
Put the whole mixture into a wide-mouthed demi-john.
Pour two gallons of double-rectified whiskey over the peaches and stones.
Add three pounds of rock-sugar candy.
Cork the jar tightly and set it away for three months.
After three months, bottle the cordial; it will be fit for use.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Peaches (in the method)
- Provide the fruit flavour and juice that the spirit extracts over time.
- Double-rectified whiskey
- Acts as the solvent that extracts flavour from the fruit and stones.
- Rock-sugar candy
- Adds sweetness and rounds out the harshness of the spirit.
The step that matters
Corking and steeping for three months. The jar must be sealed tightly so alcohol does not evaporate and the spirit can slowly extract flavour from the fruit and kernels. Stopping early yields a weak, unbalanced cordial.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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