Recipe: Boozy Fruit

glasgow foodie exporers boozy fruit recipe

Alcohol soaked fruit

Make next year’s Christmas baking an experience to remember with some lovely alcohol soaked fruit.

That’s right, next years Christmas. Soaking dried fruit takes at least three months, and a year is just nice.

Given the investment in time and alcohol, you don’t want to skimp on the quality of the dried fruit. Avoid the cheap shrivelled stuff. It will disappoint. Get the best you can. In my experience, Waitrose does nice dried fruit.

Fortunately, the alcohol does not need to be the very best. A supermarket own brand or something you got on holiday will be fine. I have tried malt whisky, dark rum and brandy. All work well with malt followed by brandy having the strongest flavour. If you’d prefer something lighter try a sherry (Pedro Ximenez is particularly good) or a dessert wine such as a Muscatel.

glasgow foodie exporers boozy fruit recipe

Finished – Boozy Fruit
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Ingredients

  • 500g good quality dried fruit. Currents, raisins, sultanas, prunes or figs.
  • 1 bottle of your favourite tipple.

Instructions

  1. Put the fruit in a sealable container.
  2. Cover with your choice of alcohol.
  3. Close the container and put it at the back of the cupboard for at least three months.. a year is better. If you don't need the full bottle... lucky you.
  4. Use the fruit and juice in next years Christmas pudding or cake. If you cant wait that long, after a few months try some in fruit scones. It is also great on porridge or in your own wholemeal bread.
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https://www.foodieexplorers.co.uk/boozy-fruit/

Ingredients

  • 500g good quality dried fruit. Currants, raisins, sultanas, prunes or figs.
  • 1 bottle of your favourite tipple.

Method

  1. Put the fruit in a sealable container.
  2. Cover with your choice of alcohol.
  3. Close the container and put it at the back of the cupboard for at least three months.. a year is better. If you don’t need the full bottle… lucky you.
  4. Use the fruit and juice in next year’s Christmas pudding or cake. If you can’t wait that long, after a few months try some in fruit scones. It is also great on porridge or in your own wholemeal bread.

PS… you can speed the process up by warming (not boiling) the fruit and alcohol… but it’s not as much fun as having your own fruit cellar. If you decide to warm it, be careful. Alcohol burns very readily.

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    Old Father Foodie spent over 20 years working as a chef in and around the Glasgow area. He watched the rise of Lambrusco, the demise of the steak house and still remembers life before Mcdonalds. He then spent many years working on education projects in Europe. Still a keen cook, he has picked up the odd tip or two along the way and now enjoys sharing them on these pages.

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