Peach-leaf ratafia or vin de peche
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.
Photo: Rebecca Hallas
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- 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
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.
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.