Vin de peche
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Vin de peche
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I used a Saumur, but any inexpensive fruity red wine will work. Aperitifs like this are meant to be made with inexpensive red wine, so no need to feel like a cheapskate. You can easily increase the recipe if you’d like to take advantage of the availability of young peach leaves, which give the wine a surprisingly tasty almond flavor.
Do check with your local cooperative extension or nursery first if you have any questions about whether your peach leaves are edible.
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Ingredients
- 40-50 young peach leaves unsprayed
- 1 bottle (750ml) fruity red wine
- 3 tablespoons cognac or brandy
- 7 tablespoons (90g) sugar
Instructions
- Wipe the leaves with a damp cloth to remove any grit or debris. Pour boiling water into a large preserving jar to clean it. Let it stand for 10 minutes then pour out the water and invert the jar to dry.
- When the jar or ready, mix together the red wine, peach leaves, Cognac, and sugar. (Don’t worry if the sugar isn’t quite dissolved; it will as it sits.)
- Put in a place away from sunlight and let stand for ten days, agitating it once daily. After ten days, taste. If the almond flavor is to your liking, strain the vin de pêche into a wine bottle and put a cork in it. If it’s not quite there, let marinade another four days.
Notes
- Storage: The peach leaf wine will keep for up to one year in the refrigerator or in a cool, dry place.
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