Pit the peaches. Fruits and spices in a preparation vessel form, pour the alcohol. The fruit must be covered with the liquid. Close the jar airtight. Place in a warm place and infuse for 2 to 3 weeks.
Drain and filter. Make a sugar solution of 200 g sugar and 250 ml water, cool and mix with the mixture. Taste and perhaps refine.
Bottle the liqueur, seal tightly and age for 3 to 4 months.
Tip: Stock up on a range of high-quality spices – it pays off!
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