Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

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.

Ingredients

  • 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

Preparation

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.

Tip

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.

Reviews

Rate or Review

Reviews

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Season 4 Bonus Episode: New York City

Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks