What types of late summer fruit can I preserve in booze?

HalfPint added 10 months ago

I've always liked rum and berries liqueur (blueberry, raspberry, blackberry). I just through them into a bottle with some rum and sugar, then leave in a cabinet. You can even do this with frozen berries. It's a recipe that's in Preserved by Nick Sandler & Johnny Acton.

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HalfPint added 10 months ago

Sorry that should be "throw" not "through".

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Chris is a trusted source on General Cooking

added 10 months ago

Prunes in armagnac are the best!

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HalfPint added 10 months ago

Nice, but pricey.

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Chris is a trusted source on General Cooking

added 10 months ago

Very true--I almost included that point myself!

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Summer of Eggplant added 10 months ago

Cherries, I always brandy some cherries to put in French 75s later in the year. They are good on ice cream too.

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Any stone fruit halved with vodka! Plums are my favorite.
A really crisp apple in brandy.

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Peaches in brandy are sensational.

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AntoniaJames is a trusted source on Bread/Baking.

added 10 months ago

Figs in port + brandy + a few anise seeds. And peaches in brandy + Slivovitz. (Slivovitz is just about every fruit's best friend when making preserves.) Incidentally, I got the very last cherries on the last day that they were available, for precisely this purpose -- putting into jars with brandy. I like to add a few dark raisins for the subtle flavor they add, as well as a vanilla bean, which I then re-use, once the fruit has been eaten, to scent vanilla sugar. (It's amazing.) For any fruit I put up in booze, I save the syrup until spring and summer, to use in spritzers or slightly boozey Friday afternoon slushies, made with frozen homemade almond milk (sort of a first cousin to Amanda's almond ice with cherries). I also paint the syrup generously on cream scones, a few minutes before they're done cooking. Mmmmm. ;o)

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