Ratafias are cordials made from macerated infused fruits, herbs, flowers, or spices; they make a wonderful digestif. Be sure to keep in a dry place away from direct sunlight while the liqueur steeps.

　　

Ingredients

makes about 5 cups

　　1 1/2cups sugar, or 1 cup honey

　　3/4 cup water

　　2 pounds ripe peaches

　　1 quart brandy, rum, or vodka

　　

Step 1

Combine the sugar and water in a pot over medium heat, stirring until the sugar dissolves. Remove from the heat and let cool.

　　

Step 2

Slice the peaches in half lengthwise to remove the pit and put these inside a cloth. Carefully but firmly crack them open with the bottom of a heavy pot or a hammer to remove the almond inside; discard the outer part.

　　

Step 3

Coarsely chop the peaches and combine in a large jar with the sugar syrup, peach almonds, and brandy. Cover tightly, store in a dry, dark place, and stir or shake every 4 or 5 days. Try it after 3 weeks and continue doing so until enough flavor has been extracted (but steep for no longer than 5 weeks).

　　

Step 4

Strain once and press down lightly on the solids. Strain again through a cheesecloth and repeat if there are any small pieces left. Store in a sterilized jar and refrigerate. It will keep for about 1 month.

　　Reprinted with permission from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats © 2010 by Fany Gerson. Photographs by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House.Buy the full book from Penguin Random House, Amazon, or Bookshop.