Fruit With An Added Punch
the States now, but here are some tips for putting them up for next winter. These tips center around using
If you have an abundance of fresh fruit, try preserving some in alcohol for a very special treat, suggests Jill Chinner.
Fruits suitable for bottling In alcohol are peaches, apricots, pears, cherries, figs, dried fruits, grapes and Kiwi fruit.
Light syrup: one cup sugar to three cups water. Medium syrup: one cup sugar to two cups water. Heavy syrup: one cup sugar to one cup water.
To make a liqueur syrup, use equal quantities of your choice of liqueur or spirits and sugar syrup (see suggested combinations below).
Next, prepare your fruit, again as you would for preserving.
To each two litres of light or medium syrup, add five grams of citric acid. Figs: wash and remove stems. To each one litre of light or medium syrup add five grams of citric acid.
Preserver instruction book for cooking times.
Suggested combinations: Peaches: with brandy, Marsala, rum or vodka.
Apricots: with brandy, Cointreau, Grand Marnier, rum or vodka. Grapes: Green ginger wine, white wine or port (for black grapes only). Kiwi fruit: creme de menthe. Pears: creme de menthe or brandy. Figs: port or brandy. Cherries: kirsch or brandy. Dried fruits: brandy or rum.
Or use your imagination to make up other combinations.
Gillian Painter (Simon & Schuster, $39.95).
Preserving Fruits and Vegetables Made Easy by T. Flower (Little Hers
Book of Jams, Pickles and Chutneys by D. Mabey (Penguin, $9.99).
Jams, Jellies and Marmalades by M. O'Sullivan (Angus and Robertson,