Vincent's mother practically lives off the land. Her larder is stacked high with jars and pots of liqueurs, terrines, truffles and confits all picked from her garden or in the surounding countryside. I asked her what she was doing tomorrow. Making walnut liqueur was her reply. Green walnut picking time is very short as walnuts in June have special flavours and aromas which disappear in ripe hardened autumn walnuts. Wow - intrigued she gave me her special recipe which I shall share with you. First put on your rubber gloves as walnuts produce a stain which cannot be removed from fingers easily.
Take 25 thoroughly washed green walnuts picked directly off the tree or bought at the market and cut them in half. Place in a jar with 500 grs of cristalized sugar.
Leave this in a dark cupboard for one year shaking or turning it upside down to let the sugar absorb the walnut juice. Filter the juice and put back into the jar with 1 small glass of eau de vie or (alcohol fruit) let it mix thoroughly - leave for another couple of months and serve as an aperitif "fait maison" to your guests. The real taste of walnuts is amazing and well worth the effort and wait.
