As we come to the conclusion of our boozy fruit series, I want to give you some other ideas to try. I have been having so much fun with this idea and have come up with some pretty exciting combinations that I cannot wait to taste! So far, I have preserved blackberries in bourbon, apples in brandy, plums in brandy, figs in rum, figs in gin and peaches in gin. I am looking forward to pomegranate season as I would like to try those in gin as well. I don’t know why I chose which fruit to which alcohol; I am just experimenting and guessing they will all be good.
I found with my plums from last year, that as you eat all of the fruit out of the jar, or bake with it, you end up with a decent amount of alcohol left in the jar. This remaining alcohol will last indefinitely once you remove the fruit, so you can store it away for your next cocktail party, or if you want to cook it down it will slowly and beautifully turn into syrup that will have very little actual alcohol left in it. To cook off all of the alcohol and still have something substantial left in the pan to pour over ice cream or waffles or even your next pork loin, you will need to start with a good amount, but the remaining golden nectar will elevate whatever you pour it over into the divine realm of deliciousness.
Michelle, Deli Manager