Peach Ratafia
1 cup granulated sugar
½ cup packed light-brown sugar
½ cup water
3 cups sliced peeled ripe peaches
Peach kernels (if you are able to get them out of the pits!)
1/8 teaspoon ground mace
1 quart good-quality brandy
1. Combine the granulated sugar, the brown sugar, and the water in a saucepan. Bring the mixture to a boil and boil the syrup briskly, uncovered, for 3 minutes. Cool the syrup.
2. Put peach slices and the kernels into a 2 qt. glass jar or crock with a snug cover.
3. Stir the cooled syrup, the mace, and the brandy together until they are completely mixed. Pour the mixture over the the peaches and stir the whole business. Cover airtight. Set the containers aside for at least a month and preferably 6 weeks. Stir or shake the contents once in a while.
4. Strain the cordial through a fine-meshed sieve bottle it (if corking, use new corks only.) Refrigerate the fruit.
From The Fancy Pantry by Helen Witty
