This incredibly simple recipe makes a perfect holiday gift.
But if you find you can’t bear to share, you can simply make some up for yourself and hoard it while you’re home on vacation. The macerated fruit will be best after about a week (or maybe more), but make sure not to forget about it in the back of your cupboard!
The dried fruit and alcoholic syrup can be enjoyed mixed with mascarpone cheese or over ice cream, served with cheese or roasted meats, or drizzled over plain or spiced cakes.
Make sure to use unsweetened, unsulphured dried fruit.
Macerated Dried Fruit in Amaretto
adapted from food52
Makes about 4 cups
- 1 cup dried apricots (can be sliced in half or left whole)
- 1 cup dried figs (can be sliced in half or left whole)
- 1 cup currants or raisins (or a combination)
- 1 cup dried cherries or prunes (or a combination)
- the peel from 1 clementine, sliced into strips
- 2 Tbsp. organic sugar
- 2 cinnamon sticks
- enough amaretto (or gin, vodka or brandy) to cover the fruit
- Combine all the dried fruit in a large bowl and sprinkle with the organic sugar.
- Place the sugared fruit and the cinnamon sticks in a quart-sized, clean glass jar.
- Pour the alcohol over the fruit, cap the jar, and allow to sit in cool, dark place for at least a week.
Winnie Abramson writes the organic gardening and food blog Healthy Green Kitchen.
Photo credit: Winnie Abramson