Peach Wine Aperitif
Makes about 5 quartsPeach Wine is made at the end of June or the beginning of July when the leaves are the most perfumed. Remember to use only leaves from organically grown trees.
- 11 oz (300 g) dark green peach leaves or 2 lbs (900 g) fresh peaches- cut into chunks
- 10-12 cracked peach pits
Peach pits must be cracked open and the brown skin around the seed must be removed. Placing the seed in rapidly boiling water will facilitate this. Crush the seeds. To preserve all of their essences the seeds are often crushed in the bottom of the crock before any of the other ingredients are added.
- 4 1/3 (1 l) l’eau-de-vie
- 1 vanilla bean-broken into pieces
- 4 1/3 quarts (4 l) good red or rosé AOC wine
- 1 3/4 cups (320 g) granulated sugar
- Gently wash the leaves in several changes of water, drain and place in a 6-quart stone crock, or cut the washed peaches into chunks and place in the lidded crock along with the crushed pits, sugar and vanilla bean.
- Pour the l’eau-de-vie into the crock. Cover and macerate for 40 days in a cool dry place, shaking the crock occasionally.
- Strain the contents of the crock into a catch basin, discard solids and filter through paper or muslin; bottle and store.