White Peach Cordial Food

WHITE PEACH CORDIAL

Steps:

• Halve and destone the peaches. Halve the vanilla pods lengthways and scrape out the seeds.
• In batches, place the peaches in a food processor or blender, skin included, and blitz to a purée.
• Spoon the peach purée into a pan and stir in the sugar, lemon juice and vanilla seeds.
• Bring to a simmer over a low heat and let it bubble away for 20 minutes, or until thickened.
• Using a funnel, carefully pour the warm cordial into sterilised bottles or jars, then seal and store in a cool place until ready to use.

WHITE PEACH-SILVER TEQUILA COCKTAIL

Steps:

• Place the peaches in a food processor and process until smooth. Pass through a mesh strainer into a bowl.
• Combine the peach puree, tequila, liqueur, lime juice and simple syrup in a blender and blend until smooth. Serve over ice in rocks glasses. Garnish with a slice of peach and mint sprigs.

HOMEMADE PEACH CORDIAL

Steps:

• 1. In a gallon jar, combine peaches, sugar, lemon peel, and spices. Pour in bourbon; cover.
• 2. Invert jar daily until all the sugar is dissolved, about 4 days. Place in a cool, dark place for at least 2 months.
• 3. Strain through cheese cloth and bottle as desired.
• 4. Serve in liqueur glasses.

WHITE PEACH PURéE

Steps:

• Wash and quarter peaches, keeping the skin on. In a blender, purée all ingredients together for a couple of minutes, until consistent and without lumps. Strain through a fine sieve or chinois, working the purée through with a large spoon by scraping the inside of the sieve back and forth to allow the sediment to open up. It can be frozen at this point or covered and refrigerated for up to a week.
• You may use the purée as is for Bellinis or turn it into a sorbet by using roughly a liter of it in an ice cream maker.

PEACH CORDIAL

Steps:

• In a gallon glass mayonnaise jar, or other type of crock that can be sealed completely, mix all the ingredients and seal with electrical or duct tape so no aid can get in or liquid can evaporate. Shake gently twice a day until the sugar is dissolved (generally takes 2-3 days) then about every other day so that the mixture is evenly flavored. Now the hard part -- Let sit, for 2 months. Then strain through 4 layers of cheesecloth in a colander. After sediment has settled, siphon off the clear cordial mixture and decant. This is really smooth and friends are still asking if I have the recipe. I hope that you enjoy it.