One week ago, on Thursday August 18, dear friend Bea wrote a post on her Modern Country Lady blog about Green Walnut Liqueur (see: Green walnut liqueur). Living in the Southeast of the USA, naturally we have NO walnuts but we got PECANS and even in our own garden! So I did try my luck and made us some Green Pecan Liqueur - the Georgian version for the Italian Nocino Liqueur. So in a couple of months we will try it, drizzled over some ice cream for dessert and let you know! Recipe below this photo...
25 - 30 green pecans (or walnuts for the northern regions)
¾ liter Brandy
600 g sugar
1 cinnamon stick
1 vanilla bean
zest of 1 lemon
Wash your green pecans (walnuts) and wear gloves and make sure that you don't stain your cutting surface with the nuts.
Use a glass bowl (because the nuts will stain other surfaces) to pour the brandy with the sugar.
Add the zest of one lemon, the cloves and split the vanilla been lengthwise with a paring knife. You can scrape the seeds down from both sides and cut the pod in half and add as well.
Stir well till the sugar more or less has dissolved.
Now put the green pecan parts into a clean glass bottle you prepared for this recipe.
Pour the brandy and spice mixture over the nuts and shake well to blend.
Leave for at least one month and shake in-between, making sure that all sugar has dissolved.
Then you strain the mixture into bottles and leave it for six more weeks.
Ready in time for the holidays!
In Italy Nocino is used as a digestive. You can also drizzle it over ice cream or use it in custards with cake.