from Gail Norton
This is a recipe from the wonderful book Salt Sugar Smoke by Diana Henry. You have to love a recipe that figures out a use for peach pits! They lend an almond-like, earthy flavour to the drink.
6 peaches, plus 6 pits from 6 other peaches (12 pits in total)
1/2 vanilla bean
2 c. white wine (pinot gris or dry riesling are suggested)
1 c. berry sugar
4 c. vodka
Put the peaches into boiling water for two minutes, scoop them out with a slotted spoon and, when they’re cool enough to handle, slip their skins off. Cut into quarters, and put the fruit into a sterilized, wide-necked 2-quart jar along with the extra pits, vanilla bean and the wine. Screw the lid on and let sit for a week on the countertop in a dark place.
Strain the juice into another 1-1/2 quart jar (reserve the peaches to eat, topped with cream), add the sugar and stir well. Pour in enough vodka to fill to the top. Seal and let sit for at least three weeks at room temperature, and up to a year, gently shaking and stirring every week. Serve chilled.