Fruits are highly perishable products, especially when they are overripe. To preserve them, they usually turned into jam, marmalade or fruit juice, to keep their properties, taste and nutritional value. Another sound choice consists of using fruits to make fruit liqueur or punch by combining various ingredients with rum, through very simple procedures.

Food preparation must be carried out according to the rules of the trade. Of course, we acknowledge the antiseptic effects of alcohol in preventing the fruits’ rapid decomposition in its natural state. But we must still resort to clean and sterilized products and equipment. So, to successfully preserve fruits canned in rum, you must abide by certain manufacturing stages ensure that the dosage of ingredients is well-balanced. Indeed, one error in the preparation may cause the recipe’s entire failure or alteration the canned goods after a relatively short period of time. Some preparations, of which the alcohol dosage is not important enough,should not be kept in the refrigerator for longer than 2 to 3 days. This mainly applies to punch and certain fruits canned with alcohol. The production of fruit in alcohol is usually a two-stage process: the fruits’ preparation and maceration.

Fruits and their preparation

One generally chooses sweet, fleshy or pulpy fruit, such as persimmons, plums and prunes, apricots, peaches, cherries and small fruits such as mirabelle plums, redcurrants, raspberries or strawberries. Juicy fruits such as oranges and lemons  can also be used to make punch. Some fruits are the basis for the manufacture of eau-de-vie: plums or mirabelle plums. You can also use other fruits purchased at the market or obtained from your orchard and experiment preserving them in alcohol or using them for making fruit liqueur. The preparation is easy.

Before using them, wash the fruits. Carefully remove the stems, seeds and pit and recover the fleshy part after peeling them. The plums are not to be peeled. The fruits’ method of preparation may be considered in two ways: the use of raw fruits and cooking. Persimmon liqueur requires the use of raw fruits. Just retrieve the pulp, which will have acquired the consistency of jelly, and throw the black seeds away. For the preparation of certain fruits like cherries or plums, cooking or soaking in boiling water are the preferred methods to avoid fermentation.

Mixing and maceration

Once they are ready, the fruits are mixed with other ingredients such as sugar, vanilla and cinnamon before being placed in jars. Alcohol is subsequently poured in. In principle, the mixture is first carried out in a large bowl, in a stainless steel or nonmetallic container. To can 7.3 lbs (3.3 kg) of cherries with rum, one needs about 1.9 lbs (870 g) of sugar and 11 fluid ounces (330 ml) of dark rum. Distributed in a dozen jars, the volume of alcohol will be about 2 tablespoons per jar. For 3.3 lbs (1.5 kg) of Mirabelle plums,¬† 1.65 lbs (750 grams) of sugar and 3.17 pints (1.5 litres) of alcohol are required. We can supplement mirabelle plums with herbal-based alcohol. Here, the volume of alcohol is quite proportional to that of the other ingredients. Therefore, let everything macerate for at least 1 month before consumption. From time to time, turn over the jars to mix their contents well. You can then keep your fruits in alcohol for months, in a cool, dark place. However, if mould appears on the jar’s surface, remove it and pour in a little alcohol. In any case, you must reseal the jars or bottles hermetically to prevent your recipes’ alteration. You may also sterilize them by immersing them in boiling water for 10 to 15 minutes. Regarding alcohol, you can use eau-de-vie, white rum, dark rum, and this, according to your taste. But moderate consumption is always the rule.

Successful fruits in alcohol

There are numerous recipes, intended for a number of people. You can make your own recipes by choosing fruits and ingredients that suit you, by either using only one type of fruit per recipe or by preparing mixtures of different fruits. However, choose ripe and healthy fruits and do not overuse fruits that are too flavoured, as this may affect the recipe’s taste. You can enjoy the fruit liqueurs with certain dishes, such as prunes in Porto with grilled or roasted meat. Liquor old boy can be served with ice cream or fruit cups or be included in children’s desserts.

Related posts:

  1. Plum tree varieties
  2. Pruning fruit trees
  3. Preserving your vegetables in the freezer
  4. Maintaining fruit trees
  5. Fruit Trees & Orchard

Published in Garden cooking by Alexander on 03 Aug 2011