Season: Late April to early May. The name for this unusual alcoholic cordial is actually the French word for fruit pit. Traditionally, it was made from bitter almonds or peach pits mixed with gin and left to steep in a warm place for several days before being cooked up with sugar, and then filtered through blotting paper. This recipe is from Richard Mabey’s excellent Food for Free. It uses the young, silken leaves of the European beech tree (Fagus sylvatica), to make an exquisite hedgerow version of the liqueur; the leaves first appear toward the end of April.
Crispy. Golden. Fluffy. Bubbe would approve.
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