Peaches in Grappa-Spiked Syrup · Faith Middleton's Food Schmooze
Think of this as the Italian version of bourbon peaches, only prettier because grappa is clear and won’t muddy the blush and golden color of the fruit.
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Cooking tools:
- Canning pot
- Mason jar
- Citrus press
- Spider strainer
- Bubble remover
- Chopstick
- Jar lid
- Pot
- Saucepan
- Stove
- Mixing bowl
- Slotted spoon
- Paring knife
- Cutting board
- Measuring cup
- Kitchen timer
- Refrigerator
Ingredients
- 2 cups (200 g) vanilla sugar (see recipe note below)
- 3 cups (710 g) water
- 2-inch piece vanilla bean
- Freshly squeezed juice of 1 lemon
- 6 pounds (2.7 kg) ripe but firm yellow freestone peaches
- 1-1/2 cups (355 g) grappa
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