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Peaches Immersed in Mead by "The Fermenting Gorma" (Published in the September 1996 Brews and News) This one is so easy, I can't believe I'm entering it for this month's fermentation specialty. But, here it is, in case you hadn't thought of it. I had forgotten I was in charge of the dessert for a Saturday night, L.A. kick back, dinner. So, when I did remember it on Friday night, it was just after my neighbor had given me a dozen fresh softball sized peaches raised on his father's orchard. Did I, did I, did I, realize here was something quite simple. I peeled and pitted the peaches, then in a large bowl, I sliced them and packed them as tight as I could. Then cover just to top with your favorite Mead, allow to soak 24 hours. Obviously, this means that you should be making Mead, OK? Those at the party put the peaches on ice cream, covered with whipped cream, or ate them as is. They all said yummmm! Remember, if you do this, call me 1\2 hour before it's ready. Back to The Roost || Brew Recipes || Brews & News |
