Peach Sake Food

PEACH SAKE

Steps:

• Cut peaches in half, and remove pits but not skins. Slice thin, and place in large Mason jar or pitcher. Pour sake over the peaches, cover and refrigerate 24 hours.
• Strain sake through cheesecloth into clean decanter, reserving peaches. Serve immediately, with 3 or 4 peach slices in each glass, or refrigerate sake and peaches in separate containers for later. Infused sake will keep 4 to 5 days in sealed bottle in refrigerator. Peaches will keep 3 days.

WHITE PEACH SAKE

Steps:

• Wash peaches. Do NOT peel. Cut into halves or thirds.
• In large saucepan, heat water, sugar, vanilla bean, and cinnamon stick over medium heat. Wait till it begins to boil and add the peaches and their stones (im not sure but i think this is the pit). Simmer for about 3 minutes.
• Remove the peaches and discard their stones. Puree peaches in food processor. Strain puree and contents in saucepan through a sieve.
• Return strained peach mixture to saucepan and continue to boil over medium heat until mixture is reduced to 1/3. Cool.
• In a medium bowl, combine the peach mixture and sake. Add lemon juice to taste.
• Pour sake into tall lipped jug or a similar container with spout and handle. It is recommended to drink cooled so you can stick it in the fridge if you prefer! Try other fruits using this recipe! :D.

PEACH SAUCE

Steps:

• Whisk tea and cornstarch together in a small bowl; transfer to a saucepan. Add peaches; cook, stirring constantly, over medium heat until just boiling, 2 to 3 minutes. Stir in white sugar, brown sugar, and nutmeg; simmer over medium-low heat until sauce is thickened, about 10 minutes. Remove from heat and stir in vanilla extract. Let stand for 5 to 10 minutes to thicken.