This is the most delectable of wines. It is prepared on the first day of summer and is ready at Christmas. Unbruised green walnuts can be picked during the month of June. Both the green kernels and the beige shells will be soft, so it should be possible to pass a long knitting needle through the whole fruit.
Quarter the walnuts and place them in a large container. Add the wine, sugar, nutmeg, clove, and vanilla bean. Cover the container tightly. Place in a dark room and let it rest for fifty days, shaking it a bit every two weeks. Add the brandy and pass the mixture through a sieve. Pour into bottles, seal tightly and leave them for about six months in a dark, cool place.
© 1990 Mireille Johnston estate. All rights reserved.