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Bourbon-Macerated Stone Fruit

Article Image
photo: Scott Phillips

Servings: 4

By soaking in spirits, stone fruit becomes something new, a complex mingling of flavors and textures. The fruit and liquid have many uses: a tasty dessert on its own topped with a dollop of whipped cream; a sauce for ice cream or cake; or a filling for pie or cake. Taste your fruit first, and adjust the amount of sugar as necessary. The intent of any maceration is never to overwhelm the flavor of the fruit with sugar.


  • 1/3 cup granulated sugar
  • 2 Tbs. bourbon
  • 1 lb. fresh nectarines, cherries, or peeled peaches, pitted and sliced

Nutritional Information

      Calories (kcal) : 160
      Fat Calories (kcal): 5
      Carbohydrates (g): 36
      Fiber (g): 2
      Sugar (g): 33
      Protein (g): 1


In a small saucepan over high heat, bring the sugar with 1/4 cup water to a boil. After the sugar dissolves, remove the pan from the heat and let cool. When cooled, stir in the bourbon.

Put the fruit in a medium bowl, and pour the sugar mixture over it. Let rest at room temperature for 30 minutes to 1 hour.


This technique also works with dried fruit. Just pour the hot macerating liquid over dried fruit in a heatproof bowl. Add the bourbon after the fruit mixture has cooled.


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