Peaches in Spirit
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- kg quince peaches (pesche cotogne)
- g white sugar
- L water
- piece whole cinnamon
- cloves
- grape spirit or cognac
Instructions
- Rub and prick the peaches.
- Boil the sugar syrup, poach the whole peaches five minutes, and drain.
- Once cold, jar the peaches with syrup, spirit, and spices, keeping them submerged.
- Seal and cure at least a month before eating.