Peanut Orgeat
Peanut syrup flavored with brandy and Cointreau
Ingredients
Scale
- 1–1/2 cups granulated sugar
- 1–1/4 cup water
- 2 cups dry roasted, unsalted peanuts
- 1 oz brandy
- 1/4 oz cointreau
Instructions
- Pulse and finely chop the peanuts in a food processor, but do not pulverize them into a powder
- Mix the sugar and water in a heavy bottom pot over medium heat
- Stir constantly until all the sugar is dissolved and bring it to a low boil for about 2 minutes
- Add the chopped peanuts, allow it to regain temperature and simmer for 3-4 more minutes
- It will Thicken and the peanuts will darken in color
- Remove from heat and cover
- Let it rest in the pot for 5-6 hours
- Place a chinois or large strainer over a bowl and line it with cheesecloth
- Let the mixture drain into the bowl and when it stops, use the cheesecloth to squeeze out as much liquid as possible from the peanut mixture
- Save the remaining sugary peanuts for topping ice cream, if you can resist eating them by the spoonful!
- Add 1 ounce brandy and 1/4 oz cointreau to the peanut liquid and whisk it together
- Store in a swing-top bottle and refrigerate until ready to use. It will keep for two weeks
