Total Steps
11
Ingredients
25
Tools Needed
8
Ingredients
- fresh fruit
- peaches(optional)
- apricots(optional)
- pears(optional)
- cherries(optional)
- figs(optional)
- dried fruits(optional)
- grapes(optional)
- kiwi fruit(optional)
- cup sugar (white, brown, or raw)
- cup honey(optional)
- cup water
- 5 grams citric acid(optional)
- liqueur or spirits(optional)
- brandy(optional)
- Marsala(optional)
- rum(optional)
- vodka(optional)
- Cointreau(optional)
- Grand Marnier(optional)
- green ginger wine(optional)
- white wine(optional)
- port(optional)
- creme de menthe(optional)
- kirsch(optional)
Instructions
Step 1
Preserve fresh fruit in alcohol for a special treat.
Step 2
Suitable fruits for bottling in alcohol include peaches, apricots, pears, cherries, figs, dried fruits, grapes, and kiwi fruit.
Step 3
First, prepare a syrup for preserving. Choose between light, medium, or heavy syrup based on desired sweetness. You can use white, brown, or raw sugar, or substitute honey to taste.
Step 4
For light syrup, combine one cup sugar with three cups water. For medium syrup, combine one cup sugar with two cups water. For heavy syrup, combine one cup sugar with one cup water.
Step 5
Dissolve the sugar in water and simmer gently for 5 minutes. Allow the syrup to cool.
Step 6
To make a liqueur syrup, combine equal quantities of your chosen liqueur or spirits with the prepared sugar syrup.
Step 7
Next, prepare your fruit as you would for preserving.
Step 8
For peaches, peel, stone, and cut into sections. For apricots, stone and cut in halves. For grapes, wash and remove stems. For kiwi fruit, peel and cut lengthways. For cherries, remove stones and stems. For pears, peel, core, and cut into quarters.
Step 9
For figs, wash and remove stems. Add 5 grams of citric acid to every two litres of light or medium syrup. Additionally, 5 grams of citric acid can be added to every one litre of light or medium syrup.
Step 10
For dried fruits, cover with cold water and let stand overnight. Cook gently, uncovered, until plumped. Drain the fruits, reserving the liquid to make a light syrup.
Step 11
Place the prepared fruit in clean preserving jars. Pour the sugar/liqueur syrup (or just sugar syrup) over the fruit. Seal the jars and place them in a preserver.