Nectarine Kümmel

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I recently made a batch of Kümmel using a clone recipe from Homemade Liqueurs and Infused Spirits. The home recipe is made by infusing vodka with caraway, cumin and fennel, and then adding simple syrup. Instead of adding the syrup to the whole batch, I left it out, adding sweetener to smaller batches depending on intended use. This way I wasn’t limited to a 1:1 simple syrup, but could use 2:1, honey or any other kind of sweetener.
Jumping ahead to this past week, I found myself with a bunch of nectarines that went from hard to mealy. I was originally going to marinate the fruit in the liquor, but ended up peeling it and sealing it together. On high pressure the nectarines were completely smashed, as one would guess. I left them in the bag overnight. The next day I put the purée in a fine strainer and let it separate. I didn’t push on the solids because I wanted to extract just the liquid.
It was an interesting combination, and I mean that in a good way. We’re working on cocktails using the liquid. I didn’t find a great use for the smashed, mealy pulp yet, but I’m working on it. In hindsight, I guess I could have just juiced the nectarines and mixed it with the kümmel. Either way, it’s a flavor combination worth exploring.

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3 thoughts on “Nectarine Kümmel

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