Cooking From Every Angle

Gin Fruit and Brandy Fruit

December 15, 2009 • 28 Comments

Missing

- Amanda

FOLLOW-UP: After a week or so of letting the fruit soak in the gin and brandy, here's what I found: I prefer the gin, which has a crispness that brandy lacks. However, I liked the flavor of ginger and star anise better than cloves and cinnamon, so next year I plan to combine the two -- gin with ginger and star anise. As my mother pointed out, the fruit really is best between weeks 1 and 3, so if you're making the fruit to serve on a particular day, plan accordingly. And as for what to serve it with, I'd suggest passing it alongside a cheese course, spooning it over ice cream or cake (with some of the macerating liquid!), or adding it toward the end of cooking roast pork.

 

Most years, in early December, my mother starts making a jar of gin fruit for the holidays. Her recipe is mindlessly simple -- layer your favorite dried fruits with some spices, cover with booze -- so I thought I'd play around with two variations. I hope you'll join me in this experiment.

 

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