Peach Pit Tincture
This recipe was originally posted as part of The Weekend Project. Click here to see the recipe in its entirety, or follow the links below for additional recipe instruction.
1 quart water
1 cup peach pits (about 7 to 8 large pits)
8 oz. vodka
• Bring the water and pits to a simmer in a large saucepot over medium-high heat. Remove from heat and let cool to room temperature, then refrigerate overnight to steep.
• Preheat the oven to 400 degrees.
• Strain the peach pits; reserve 3 tablespoons of the steeping liquid for Bourbon Peach Sorbet (recipe follows).
• Rinse the poached pits and spread them evenly on a baking sheet. Roast 30 minutes, tossing occasionally. Remove from the oven and let cool.
• Use a nut cracker, hammer or pliars to crack open the pits by pressing down on the pointed end to crack it open. Remove the seeds and reserve for another use.
• Fill a pint jar with the vodka and add the cracked pits. Let soak at least overnight and up to several weeks. Use for Peach Bourbon Sorbet and Mahlab Tart Cookies (recipes here).
Tags : Peaches