Honey Peach Cordial

This is absolutely wonderful to sip on while sitting in front of a roaring fire during the holidays. Long after the fresh fruits of summer are gone this will bring a warm feeling of lazy summer days. It smells of fresh peaches has a hint of sweetness and a thickness of a great cordial plus it "burns the tummy don't you know." I first made this in 1980 and just made some more last night.


makes about 2 to 3 quarts preparation time 2 hours


8 to 10 lbs fresh peaches

6 cups water

5 cups of honey

2 3inch sticks of cinnamon

2 tablespoons juniper berries

2 teaspoons whole cloves

2 tablespoons whole allspice

8 cups scotch 


1. peel peaches then crush them( I use my hands or a soup blender) and heat with water in large sauce pan to boiling. Reduce heat to simmer and cover one hour. Pour a glass of good wine and relax.

2.strain through fine sieve pressing to extract as much nectar as possible. Discard solids. Makes about 8 cups of stuff now. Pour second glass of wine.

2. return nectar to sauce pan and stir in honey and spices. Heat to boiling then reduce heat, cover the pan and simmer for 30 minutes.

3.remove from heat, strain and discard spices. You may want to strain twice to remove solids. If not don't worry they will fall out as sediment just like a wine must.

4.Cool then stir in scotch and pour nectar into sterilized glass containers. Store in cool dark room for 3 to 4 weeks. At this time sediment should have sunk to bottom of bottles. rack it into sterile glass containers. Save sediment as it makes for a great basting sauce on BBQ ribs!