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

Place peaches and ginger in a widemouth glass jar (at least 2 quart). 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.

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.

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 1 year.

This recipe yields about 5 cups liqueur, 4 cups fruit.

Comments: You can drizzle the liqueur and fruit over ice cream, cake, or sliced fruit.

Yield: 5 cups

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