Kumquat And Peach Liqueur Recipes
MAGGIE'S LETHAL KUMQUAT LIQUEUR
This easy-to-make and delicious recipe is from my friend Maggie Smith-the Aussie, not the British, actress. Use the greater amount of kumquats to intensify the citrus flavour. Cooking time does not reflect the months needed for the liqueur to age fully.
Provided by Leggy Peggy
Categories Beverages
Time 10m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Put the pricked kumquats, sugar and brandy in a jar that can be tightly sealed (should hold at least a litre). Store jar away from sunlight.
- Every day for the next 14 days, turn the jar over and back to distribute the sugar. You don't need to shake the jar.
- After the 14 days are up, keep turning the jar over and back at least once a week until the sugar has completely dissolved.
- When the sugar has dissolved, use tongs or a slotted spoon to gently remove the kumquats. Leave the liqueur to age in the jar.
- Dip these boozy kumquats in melted chocolate for a delicious treat with after-dinner coffee. Store in the freezer.
- Six months later, the liqueur is ready to be bottled and enjoyed. Maggie saves interesting-looking smaller bottles to use for gifts.
- Note: You can bottle the liqueur at three months (to give as a gift), but tell the recipient it is worth waiting the extra three months before tasting. The well-aged liqueur is thicker, sweeter and more syrupy.
Nutrition Facts : Calories 394.4, Fat 2.3, SaturatedFat 1.4, Sodium 3.4, Carbohydrate 21.9, Fiber 1.5, Sugar 19.9, Protein 0.8
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