This spirited fruit recipe is perfect for the holidays
Watermelon in Triple Sec with Basil
Fruit marinated in alcohol is an easy fruit recipe. You can create endless combinations of fresh fruit and wine, spirits or liqueurs.
Use these suggestions as a guide to improvise and create your own using your favorite flavor combinations of fruit and spirits.
Soaking fruit in alcohol is nothing new. Many cuisines have special recipes that may include dried fruit such as raisins, currants and prunes.
These mixtures are often soaked for months and result in a potent brew!
If you want a relatively quick booze laced bowl of fruit follow this general rule of thumb:
About 1 lb of prepared fruit (cleaned and cut into bite-sized pieces) to a scant one cup of liquor.
For smaller portions, use about 1 cup of fruit to 1-2 tablespoons of alcohol.
For a buffet, estimate a 1/2 cup to 1 cup serving of fruit per person
Finish the drunken fruit with citrus zest, herbs or other spices and you will have a simple and sophisticated fruit course.
Wine and fruit is also fantastic as a dessert. Serve with ice cream or whipped cream, coconut, chopped nuts or cake.
Flavorings to Use:
Good combinations to consider:
Oranges with Brandy or Grand Marnier, nutmeg and orange or lemon zest
Oranges or grapefruit with Port and lemon zest
Strawberries with Kirsch or Marsala and orange zest
Strawberries with Kahlua and toasted almond silvers
Grapes. strawberries, kiwi or pineapple with Brandy or cognac, pinch of nutmeg
Melons, pineapple, papaya, mango or peaches with Champagne or dry white wine and lime zest, pinch of ground clove