SPICED PEACH MELBA CORDIAL
MAKES APPROXIMATELY 1 LITRE PREP 30 MINS + CHILLING COOK 25 MINS
• 3 x 125g punnets fresh raspberries
• 750g fresh peaches, seed removed, coarsely chopped
• 2 cups caster sugar
• 1 vanilla bean pod
• 1 cinnamon stick
• 2 star anise
• 1 tsp citric acid
• ¼ cup lemon juice
1 In a small saucepan, combine raspberries and ¼ cup water. Bring to boil. Remove from heat. Using a potato masher, mash to a pulp. Cool to room temperature. Spoon raspberry mixture into a muslin-lined sieve. Press firmly with back of a large spoon to release juice. Squeeze muslin to extract remaining juice.
2 In a medium saucepan, combine peaches and ¼ cup water. Simmer gently, covered, about 10 mins or until collapsing. Transfer to a blender. Blend until smooth. Using a potato masher, mash to a pulp. Cool to room temperature. Spoon peach mixture into a muslin-lined sieve. Press firmly with back of a large spoon to release juice. Squeeze muslin to extract remaining juice.
3 In a medium saucepan over medium high heat, combine raspberry juice, peach juice, sugar, scraped vanilla bean, cinnamon, star anise and citric acid. Cook, stirring 10 mins over a low heat without boiling until sugar dissolves and spices infuse. Allow to cool slightly. Stir in lemon juice.
4 Pour hot cordial (including spices) into hot sterilised bottles. Seal with a lid. Cool. Label and date as required.