Peach-leaf ratafia or vin de peche

Name: Peach-leaf ratafia or vin de peche
Cook time: 1 h 30 min
Cuisine: French
Ingredients: 120 peach leaves, washed and dried; 1 cinnamon stick; 4 cloves; 1½ litres white wine; 200g sugar; 1 cup vodka, eau-de-vie or brandy; To serve; 1 tsp peach liqueur per glass; crushed ice

Stephanie Alexander

October 19, 2011

Peach-leaf ratafia or vin de pecheRebecca Hallas

Time:1-2 hours

The leaves required should be picked in early summer before they become crisped by the sun. The almond flavour of the leaves is enhanced with a spoonful of peach puree; alternatively, use a little peach liqueur.

Ingredients

120 peach leaves, washed and dried
1 cinnamon stick
4 cloves
1½ litres white wine
200g sugar
1 cup vodka, eau-de-vie or brandy
To serve
1 tsp peach liqueur per glass
crushed ice

Method

Put leaves into a non-reactive container. Add spices and wine. Stir to mix, then cover to stop insects or dust falling in and leave for four days. Strain, then add sugar and alcohol, stirring to dissolve. Leave for 10 days, then bottle.
To serve
Chill slim tumblers. Half-fill with crushed ice. Pour in the peach liqueur and/or a slice from a ripe fresh peach and top up with the vin de peche.
Makes 2 litres.

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