Pound peach pits,* half fill a shtof container with them, fill the container up to the neck with good, old, French brandy, and set it in the sun or on a heated stove-bench (lezhanka) for 4 or 5 weeks. Pour off the liquid and, for
*Peach pits, like cherry pits, contain prussic acid and should not be used. A safer alternative is almond extract.
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