the nespole liqueur recipe
- To: m*@ucdavis.edu
- Subject: the nespole liqueur recipe
- From: V* A*
- Date: Wed, 11 Apr 2001 12:04:36 +0200
OK, I found it...just a note before you start laughing collectively: I am
NOT familiar with cookery glossary, therefore I will just translate from
Italian. Some terms sound quite funny in English, but I hope you will
understand their meaning. There are actually two recipes, one is for the
kernels and the other one for the flesh of the fruits, so you can use the
whole of them. The plant involved is only Eriobotrya japonica. Oh, and you
will notice that the first recipe is intended for a warm country, in that an
important role is played by putting the vessels in a sunny position.
To clean the fruit you don't need to peel them, just sponge them with a
clean cloth. The kernels come out neatly, with almost no flesh attached,
but do wash them lightly before preparing the liqueur.
1.Clean and wash 200gr. kernels and let them dry in the sun for 1 week. Put
them in a glass jar with 400gr. spirit, a small piece of vanilla and a piece
of lemon skin. Put the jar in the sun for one month, moving it every now and
then. After a month, prepare a syrup with 300gr sugar and 300 gr. water
stirng on the flame. Let the syrup become thoroughly cold, and then add
slowly thr spirit mix to it. Filter, put in a bottle and let it season for
at least two months.
2. Chop in small pieces 200gr flesh, add 200 gr, sugar let it rest for 2
hours then pour it in a glass jasr with 400gr spirit and the skin of half a
lemon. Let this mix stay in infusion for 1 month. Filter, bottle and let it
season for some more months (2 minimum)
I'ver never tasted any of them, but I would like to know if someone tries to
prepare them what are the results!
Alessandra
