Peach Noyaux – Peach Pit Extract Recipe
Tasty homemade noyaux extract made from the kernel in peach pits and spiced rum. It has an almond flavor and is delicious in baked goods. You can use it in place of either almond or vanilla extract.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes + 3 months of soaking
- Yield: 2 cups 1x
- Diet: Vegan
Ingredients
Scale
- Pits from about a dozen peaches, dried
- 2 cups of spiced rum
- Glass jar with lid
- Hammer
Instructions
- Heat the oven to 350°
- Using a hammer, gently tap the sides of each peach pit until the pit opens up. Extract the kernels (noyaux).
- Put the kernels on a silicone baking sheet and roast them in the oven for 10 minutes.
- Let the kernels cool for another 10 minutes. Once cooled add the kernels and the spiced rum to a blender. Blend on high to chop up the kernels, this does not need to be smooth. It will still be chunky.
- Pour the rum kernel mixture into the jar and tighten the lid.
- Store the noyaux extract at room temperature for 3 months. Give the jar a good shake every day or so to mix.
- After 3 months, strain the kernel chunks from the extract. Pour the extract into a clean jar and there you have it noyaux extract!
Find it online: https://www.bowlofyum.com/2020/09/peach-noyaux-extract/