The Twelvemonth Summer
|Fruit||1 Pound (450 Gram)|
|Alcohol||1 Pint (600 Milliliter, Brandy, Gin, Vodka Or Whisky)|
|Sugar/Up to 12 ounce sugar for a liqueur-style drink||4 Ounce (For A Dry Spirit, 100 Gram)|
1) Avoid crushing fruit, but if you are using a tough-skinned fruit, like damsons or sloes, either prick them or cut into slices.
2) For strawberries,cut into halves.
3) For peaches, leave the skins intact, but halve and pit them.
4) In a clean jar with a firm top,arrange the fruit layering with the sugar.
5) Then ladle on the brandy, gin, vodka or whisky.
6) Keep in a cool dark place and give it a few mixes every day for a couple of weeks until the sugar has completely dissolved.
7) Keep for 2-3 months to get the ultimate results.
8) Serve the alcohol chilled as an aperitif or serve the sweeter liqueur after a meal.
9) Both make sensational combinations to a glass of champagne, especially the liqueurs.
10) And, of course, fruit such as peaches, raspberries, blackberries and blackcurrants will, after this treatment, lift even the most uninspiring pudding into the realms of magic.
11) Use them more carefully with meats and savoury courses, wherever you feel the alcoholic fruit will highlight rather than dominate - for example, with gammon or hams, duck or geese, rich game or a grand piece of lamb.
Guests will be in ecstasy and in awe.
12) You can make far smaller quantities than those above by portioning the recipe, but standardizing the proportions: 8 oz (225 g) fruit to 1/2 pint (300 ml) liquor, for instance.