This recipe is done in two stages. The first stage is preparing the ingredients:

• Remove the pits from the peaches
• Cut peaches into cubes and extract the juice (1 litre)
• Mix the juice with 2 litre of alcohol in the jar, add the vanilla pod, and close jar (the top should be air-tight)
• Leave the jar in the sun for 6 weeks

After the liquor has matured in the sun for 6 weeks, you can then bottle it:

• For approx. 1.4 l of syrup mix 1 kg of sugar into 400 ml of water and bring to a boil
• Leave it to boil until the syrup water has become completely clear and little bubbles are rising to the top
• Let the syrup cool down completely
• While the syrup is cooling, filter the juice through some cotton
• Mix the two: 4 parts syrup to 10 parts peach juice
• Fill the peach liquor into small bottles and close with a cork

The peach liquor is ready to be mixed with wine or champagne after another 2 months. It can also be served on its own, although some people find this too sweet.

For information on making liquors, please see Liquor Tips.