Iced Tea And Peach Spiced Rum - cooking recipe

Ingredients

1 cup dark rum
2 None cinnamon sticks
8 None whole cloves
6 None lemons, halved crosswise
4 None firm peaches, quartered
6 None black tea bags
1 cup sugar
1/2 cup loosely packed fresh mint leaves
2 cups ice cubes

Preparation

Place rum, cinnamon and cloves in a clean screw-topped jar; shake well to combine. Set aside in a cool, dark place for 3 days, shaking the jar once a day.
Strain, reserving the infused rum and the spices for garnish.
On the day of serving, heat a grill pan or skillet on high heat. Cook lemons, cut-side down, for 2 mins, or until caramelized. Cool. Cook peaches for 1 min each side, or until slightly charred. Cool.
Place tea bags, sugar and 1 1/2 quarts boiling water in a large, heatproof pitcher; stir to dissolve sugar. Let steep for 5 mins. Discard tea bags. Cool tea mixture to room temperature.
Squeeze juice from charred lemons into tea mixture, then add squeezed lemon halves. Add rum, peaches, mint and ice. Garnish with reserved spices.