Re: the nespole liqueur recipe
Thank you Alessandra--that's great! I'll try one or both in Corfu next month
and let you know the results. (Your cooking vocabulary is impeccable, by the
way.)
Cali
"Vinciguerra, Alessandra" wrote:
> 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
