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Ingredientes
- the States now, but here are some tips for putting them up for next winter. These tips center around using alcohol to preserve fruits of various types. Like brandied peaches Then pay attention here...
Direcciones
- If you have an abundance of fresh fruit, try preserving some in alcohol for a very special treat, suggests Jill Chinner.
- Fruits suitable for bottling In alcohol are peaches, apricots, pears, cherries, figs, dry fruits, grapes and Kiwi fruit.
- First, make a syrup as you would for preserving. Choose from light, medium or possibly heavy, depending on your sweetness of tooth. You can use white, brown or possibly raw sugar or possibly substitute honey according to taste.
- Light syrup: one c. sugar to three c. water. Medium syrup: one c. sugar to two c. water. Heavy syrup: one c. sugar to one c. water.
- Dissolve sugar in water and simmer gently for five min; allow to cold.
- To make a liqueur syrup, use equal quantities of your choice of liqueur or possibly spirits and sugar syrup (see suggested combinations below).
- Next, prepare your fruit, again as you would for preserving.
- 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.
- To each two litres of light or possibly medium syrup, add in five grams of citric acid. Figs: wash and remove stems. To each one litre of light or possibly medium syrup add in five grams of citric acid.
- Dry fruits: Cover with cool water and stand overnight. Cook gently, uncovered, till plumped. Drain. Reserve liquid to make a light syrup. Then, place fruit in clean preserving jars. Pour over sugar/liqueur (or possibly just sugar) syrup, seal and place in preserver. See
- preserver instruction book for cooking times.
- Suggested combinations: Peaches: with brandy, Marsala, rum or possibly vodka.
- Apricots: with brandy, Cointreau, Grand Marnier, rum or possibly vodka. Grapes: Green ginger wine, white wine or possibly port (for black grapes only). Kiwi fruit: creme de menthe. Pears: creme de menthe or possibly brandy. Figs: port or possibly brandy. Cherries: kirsch or possibly brandy. Dry fruits: brandy or possibly rum.
- Or possibly use your imagination to make up other combinations.
- Gillian Painter (Simon & Schuster, $39.95).
- Preserving Fruits and Vegetables Made Easy by Tablespoons Flower (Little Hers
- Book of Jams, Pickles and Chutneys by D. Mabey (Penguin, $9.99).
- Jams, Jellies and Marmalades by M. O'Sullivan (Angus and Robertson,
