Method

1. Prepare the peaches: Wash the peaches thoroughly. Remove any blemishes or bruised areas. Slice the peaches into medium-sized wedges or slices. You can leave the skins on, as they contribute to the flavour and colour, but remove the stones.
2. Combine ingredients: In a clean, large glass jar with a tight-fitting lid, add the sliced peaches. If using, add the split vanilla pod and/or cinnamon stick.
3. Pour the rum: Pour the rum over the peaches, ensuring they are completely submerged.
4. Seal and store: Seal the jar tightly and store it in a cool, dark place.
5. Infusion time: Allow the rum to infuse for 3-7 days, or up to 2 weeks, depending on your desired strength. Shake the jar gently once a day to ensure even infusion. Taste the rum periodically to check the flavour.
6. Strain the rum: Once the rum has reached your desired flavour, strain it through a fine-mesh sieve or muslin cloth into a clean container. Discard the peaches and any added spices.
7. Bottle and store: Pour the infused rum into a clean bottle and seal it tightly. Store it in a cool, dark place.