Peach-ginger Liqueur 

Peach-Ginger Liqueur

4 cups (1 qt.) vodka

4 cups sugar

1 pound (3 cups) dried peaches, chopped

1/2 cup chopped crystallized ginger

1. In a 3- to 4-quart pan, combine vodka and sugar. Stir often over medium heat until mixture reaches 125 [degrees] to 130 [degrees] (hot to touch), about 5 minutes. Watch carefully; if overheated, fumes may ignite.

2. Place peaches and ginger in a widemouth glass jar (at least 2 qt.). Pour in hot vodka mixture. Seal airtight. (If seal is rubber or synthetic rubber, cover glass top with plastic wrap to protect seal; alcohol can soften it.) Let stand at least 1 week or up to 2 months.

3. Line a strainer with 4 layers of damp cheesecloth and set over an 8-cup glass measure or bowl with a pour spout. Pour liqueur and fruit, a portion at a time, through cloth. When fruit is no longer dripping, save for other uses; wrap airtight and refrigerate up to 3 months.

4. Pour liqueur into small bottles; seal airtight (if seals are rubber or synthetic rubber, see step 2). Serve liqueur, or store in a cool, dark place up to I year.

MAKES: About 5 cups liqueur, 4 cups fruit

Per tablespoon: 64 cal., 0% (0 cal.) from fat; 0 g protein; 0 g fat; 8.1 g carbo (0.1 g fiber); 0.4 mg sodium; 0 mg chol.