Fruit With An Added Punch

Ingredients

the States now, but here are some tips for putting them up for next winter. These tips center around using
Preparation
1
If you have an abundance of fresh fruit, try preserving some in alcohol for a very special treat, suggests Jill Chinner.
2
Fruits suitable for bottling In alcohol are peaches, apricots, pears, cherries, figs, dried fruits, grapes and Kiwi fruit.
3
First, make a syrup as you would for preserving. Choose from light, medium or heavy, depending on your sweetness of tooth. You can use white, brown or raw sugar or substitute honey according to taste.
4
Light syrup one cup sugar to three cups water. Medium syrup one cup sugar to two cups water. Heavy syrup one cup sugar to one cup water.
5
Dissolve sugar in water and simmer gently for five minutes; allow to cool.
6
To make a liqueur syrup, use equal quantities of your choice of liqueur or spirits and sugar syrup (see suggested combinations below).
7
Next, prepare your fruit, again as you would for preserving.
8
Peaches peel, stone and cut in sections. Apricots stone and cut in halves. Grapes wash and remove stems. Kiwi fruit peel and cut lengthways. Cherries remove stones and stems. Pears peel, core and cut in quarters.
9
To each two litres of light or medium syrup, add five grams of citric acid. Figs wash and remove stems. To each one litre of light or medium syrup add five grams of citric acid.
10
Dried fruits Cover with cold water and stand overnight. Cook gently, uncovered, until plumped. Drain. Reserve liquid to make a light syrup. Then, place fruit in clean preserving jars. Pour over sugar/liqueur (or just sugar) syrup, seal and place in preserver. See
11
Preserver instruction book for cooking times.
12
Suggested combinations Peaches with brandy, Marsala, rum or vodka.
13
Apricots with brandy, Cointreau, Grand Marnier, rum or vodka. Grapes Green ginger wine, white wine or port (for black grapes only). Kiwi fruit creme de menthe. Pears creme de menthe or brandy. Figs port or brandy. Cherries kirsch or brandy. Dried fruits brandy or rum.
14
Or use your imagination to make up other combinations.
15
Gillian Painter (Simon & Schuster, $39.95).
16
Preserving Fruits and Vegetables Made Easy by T. Flower (Little Hers
17
Book of Jams, Pickles and Chutneys by D. Mabey (Penguin, $9.99).
18
Jams, Jellies and Marmalades by M. O'Sullivan (Angus and Robertson,
Add comment
Your name *
E-mail *
The content of this field is kept private and will not be shown publicly.
Homepage
Comment *

More information about text formats

Text format Plain textlimited_html
Plain textNo HTML tags allowed.Lines and paragraphs break automatically.
limited_htmlAllowed HTML tags <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>Lines and paragraphs break automatically.

Description

Foodista Favicon Foodista
View Full Recipe



MS Found Country:US image description
Back to top