10.5oz300 g Glucose syrup (can be substituted with simply syrup, see p. 40)
2cups450 ml Whisky (Bourbon)
Instructies
Slowly bring the sugar, wine, water, cinnamon, and cloves to a boil.
Half and pit the peaches.
Blanch the peaches in the slowly boiling mixture and peel off the skin.
Let the liquid boil a bit longer, then pass through a sieve and add the sugar syrup and whisky.
Put the peaches in hot rinsed canning jars, pour the mixture over them, and place 1 clove and 1 cinnamon stick in each jar.
Close the jars tightly.
Notes / Tips / Wine Advice:
Not just for Melba
The Romans called the juicy peach a Persian apple. Many natural healers still rely on its diuretic and expectorant effects. Master patissiers also swear and swore on it, above all the great Auguste Escoffier, who invented the presumably most famous peach dish: the “Peach Melba,” created for the coloratura soprano Nellie Melba.
