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.
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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.
Excellent! I don't like alcohol flavor in my desserts, so I was concerned that 2 TB seemed like a lot for this amount of fruit, especially without cooking. It was amazing how after 1 hour, the alcohol flavor was gone and what was left was a complex malty sweetness. I made great strawberry shortcake and ate the rest on top of my yogurt the next morning. Tasted the same even the next day. I can't wait to try cherries!
Outstanding! I used nectarines and allowed them to macerate longer than indicated--and they were wonderful. We grilled pound cake slices, topped with the fruit, and whipped cream sweetened with honey. Perfect pairings.
Easy, wonderful desert. Try it with Berry Gelato. Amazing!
I love it
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