Instructions: The fruit must be really ripe but free from bruises to get the best flavour. Skin the fruit, this best done by plunging the fruit into boiling water for 15-20 seconds, after which the skin will peel off easily. Remove the stones and crack six of the kernels to release the "almonds", pulverise the kernels and place them in a container. Crush or puree the fruit and add it to the pulverised kernels. Pour on the Polish spirit, and seal with a lid. Over the course of a week shake the container intermittently, and then strain. Make up a syrup solution with the water the sugar and the glycerine, and add it to the alcoholic liquor. Then bottle and cork, leave to mellow for at least 6 weeks before sampling.

This sort of liqueur may occasionally be low on bouquet (dependant on the quality of the fruit): if this is the case, supplement the flavour with a small addition of commercial peach essence.

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