What is brandied fruit? My mind goes back to my childhood when those boxes of Pot of Gold sat open on the coffee table at Christmas time. Rum chocolates and that sort of thing.
Brandied fruit is not so tame, I’ve discovered.
When I think about it, I have actually eaten this. On a vacation to the Dominican Republic a few years back, I returned, quite happily, with some delicious tequila, called Bear Hug, that I had sampled at the duty free shop.
No lemon, nor salt is required to toss one of these shots back. It is the sweetest, smoothest tasting tequila I have ever tried. Better yet, don’t toss it back. Savour it’s delightfulness with a small ice cube. Move over, Jose Cuervo!
A nice little gift waited for me at the bottom of this bottle of Bear Hug. Not a worm but strips of papaya! Those little babies pack a punch! Be careful eating too much in one sitting, otherwise you’ll end up with alcohol poisoning.
Granted the title implies using brandy, but, based on the above combination, why not use any favorite liquor? Incidentally, brandy is produced from the distillation of wine. Whereas, wine is the product of fermentation and, in many cases, aging.
Again, I will mention the Bitters Experiment. The fruit I have used so far are apricots and cranberries. Use your imagination! Mangoes are my next target. The most popular are: Apples, Apricots, Cherries, Pears, Peaches and Plums. A variety of berries work great, too!
As far as the alcohol aspect, you can use Armagnac, American Brandies or Cognac. Catch my post coming up in February for National Brandy Day.
For the best results, infuse your chosen fruit in your best tasting alcohol for at least one month.
The down side is you have to add alot of sugar, such as the case of this recipe. I did not add sugar to my fruit infusions but could add honey if I so chose. Or I could mix my bitters with a fruit juice or a sweet liqueur, the options are endless.
I did find one that requires much less if you’re interested in attempting your own concoction for National Brandied Fruit Day.
Make Your Own Brandied Fruit
1 pound of fruit
3-4 tablespoons of sugar (more if the fruit used isn’t overly sweet)
1/3 cup water
2 inches of a vanilla bean
Additional spices, such as cinnamon, allspice, peppercorns, etc, even citrus peels, can be experimented with.
Simmer water and sugar and cook until clear. Let cool.
Sprinkle the cut/sliced/chopped fruit with lemon juice. Fill sterilized jars, leaving half an inch of space at the top. Pour the brandy/liquor mix to fill the rest of the jar.
Add small bits of vanilla to each jar and any spices you wish. Seal and store in a dark place for a month or longer.
Once it’s ready in a month from now and you want to nibble on a couple of pieces, top up the jar with more of the same alcohol/brandy to keep the fruit safe for consumption.
A jar should last up to 10 months in the refrigerator after opening.
For the full recipe, since I made modifications to my own preference.
Ways to Enjoy Brandied Fruit
- On top of ice cream.
- All by itself.
- When the girls come over for a pajama party. (No one’s driving after a few of these, right?!)
- Toss some in your Sangria.
- As an accompaniment to your cheese plate.
- Bake it into a cake.
I would love to hear of any of your variations of fruit and liquor/liqueur. Drop me a line!
Posted by Kim Ratcliffe-Doe on her birthday, October 20, 2017.