Ratafias are cordials made from macerated infused fruits, herbs, flowers, or spices; they make a wonderful digestif. Be sure to keep in a dry place away from direct sunlight while the liqueur steeps.
Recipe information
Yield
makes about 5 cups
Ingredients
Preparation
Step 1
Combine the sugar and water in a pot over medium heat, stirring until the sugar dissolves. Remove from the heat and let cool.
Step 2
Slice the peaches in half lengthwise to remove the pit and put these inside a cloth. Carefully but firmly crack them open with the bottom of a heavy pot or a hammer to remove the almond inside; discard the outer part.
Step 3
Coarsely chop the peaches and combine in a large jar with the sugar syrup, peach almonds, and brandy. Cover tightly, store in a dry, dark place, and stir or shake every 4 or 5 days. Try it after 3 weeks and continue doing so until enough flavor has been extracted (but steep for no longer than 5 weeks).
Step 4
Strain once and press down lightly on the solids. Strain again through a cheesecloth and repeat if there are any small pieces left. Store in a sterilized jar and refrigerate. It will keep for about 1 month.
