Saturday, August 13, 2011

Boozy Fruit!

The New York Times recently published an article about preserving fruit with alcohol. I was really excited about putting it together - I could put in a few hours up front, let the whole thing work on its own, and have fun anticipating the prize at the end of a few months - boozy fruit!

So post-call I embarked on my project: I bought a couple of glass jars from Zabar’s Upstairs, bought some good dark rum and brandy from Beacon Spirits, and then went to the Farmer’s Market near Lincoln Center and bought some sugarplums, yellow and purple plums, peaches and nectarines, blackberries, and raspberries. There were two recipies I was going to try - plums in brandy and something called rumtopf.

I have high hopes for the sugarplums in brandy. I washed them, pricked them all over with a needle, and placed them in jars.



I added sugar, cinnamon, and vanilla bean.



And then topped off the jars with good brandy.



The rumtopf I am a little less confident about because the fruit is cut and I am a little more worried that the fruit will go bad for some reason. I piled raspberries and blackberries into the jar with sugar.



And topped them with nectarines and peaches and then plums. The whole thing is floating in dark rum.



Stay tuned - I hope to provide some updates before the fruit is ready in November!

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