Peach Cordial Recipes

Steps:

• 1. In a gallon jar, combine peaches, sugar, lemon peel, and spices. Pour in bourbon; cover.
• 2. Invert jar daily until all the sugar is dissolved, about 4 days. Place in a cool, dark place for at least 2 months.
• 3. Strain through cheese cloth and bottle as desired.
• 4. Serve in liqueur glasses.

Steps:

• In a gallon glass mayonnaise jar, or other type of crock that can be sealed completely, mix all the ingredients and seal with electrical or duct tape so no aid can get in or liquid can evaporate. Shake gently twice a day until the sugar is dissolved (generally takes 2-3 days) then about every other day so that the mixture is evenly flavored. Now the hard part -- Let sit, for 2 months. Then strain through 4 layers of cheesecloth in a colander. After sediment has settled, siphon off the clear cordial mixture and decant. This is really smooth and friends are still asking if I have the recipe. I hope that you enjoy it.

Steps:

• Butter and flour six 1-cup fluted individual tube pans or eight 3 1/4-inch muffin cups. Set aside. In a 1-cup glass measuring cup combine peach nectar and rum; set aside. 2. In a large mixing bowl beat 1/2 cup of the softened butter with an electric mixer on medium speed for 30 seconds. Add 1 cup of the granulated sugar; beat 2 minutes. Add eggs, one at a time, beating well after each. Beat in the almond extract and the vanilla. Sift the flour, baking powder, kosher salt and baking soda into the batter. Beat just until combined. Add 1/2 cup of the rum mixture and the boiling water. Stir by hand until the liquids are incorporated. Divide batter evenly among the prepared pans. 3. Bake in a 350 degrees F oven for 20 to 25 minutes for the fluted individual tube pans or 18 to 20 minutes for the 3 1/4-inch muffin cups or until a toothpick inserted near centers comes out clean. 4. Meanwhile, for syrup, in a small saucepan combine 1/4 cup of the remaining rum mixture with the remaining 1/4 cup granulated sugar and the remaining 1/4 cup softened butter. Cook and stir until sugar dissolves and mixture just come to a simmer. Remove from heat. 5. Place cakes in pans on a wire rack. Using a toothpick, poke about a dozen holes in each cake. Slowly and evenly spoon syrup over cakes. Cool in pans about 1 hour or until cakes absorb syrup. Unmold cakes. 6. For glaze, in a medium mixing bowl combine the remaining 1/4 cup peach mixture, the powdered sugar, and 1/4 cup melted butter. Stir briskly to combine. Drizzle over cakes.

Steps:

• Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
• Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
• Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.