Nocino recipe | Epicurious.com

Step 1

Preparation Using a chef’s knife or cleaver, quarter each walnut. (Use caution, as the husks are tough to cut through. I press a cleaver gently into the skin, then, holding my hands far away from the blade, crack the nut in half on a cutting board.)

Step 2

Put the quartered walnuts in a large glass container along with the cinnamon, cloves, lemon zest, and sugar. Scrape the seeds from the vanilla bean and add them to the container, then drop in the pod. Add the vodka. Cover and let stand 6 to 8 weeks at room temperature, agitating the container daily.

Step 3

When ready to bottle, using a slotted spoon, remove and discard the walnuts and remove the vanilla pod (it can be rinsed, dried, and used for another purpose; see page 14). Pour the mixture through a mesh strainer lined with a double thickness of cheesecloth or a coffee filter, then funnel the nocino into clean bottles and cork tightly.

Step 4

Storage Nocino will keep for several years stored in a cool, dry place or in the refrigerator.

Step 5

Variation To make NOCINO CUSTARDS , in a medium saucepan, warm 2 cups (500 ml) heavy cream, 1 cup (250 ml) half-and-half, and 9 tablespoons (135 g) sugar, stirring to dissolve the sugar; remove from the heat. In a medium bowl, whisk 6 large egg yolks, then gradually whisk in the warmed cream mixture along with 1/8 teaspoon vanilla extract. Pour the mixture through a mesh strainer into a large measuring cup, then stir in 1/2 cup (125 ml) nocino. Divide the mixture among eight 4- to 6-ounce (125- to 180-ml) ramekins or custard cups set in a roasting pan. Add enough hot water to come halfway up the sides of the ramekins, cover tightly with aluminum foil, and bake in a 350°F (175°C) oven until the custards are just barely set, about 30 minutes.

Step 6

Ready for Dessert by David Lebovitz. Copyright © 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved.

Step 7

David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog, www.davidlebovitz.com, entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.