Dessert with a kick: make fruit steeped in alcohol

June 25, 2015

Fruit steeped in alcohol tastes great by itself, as a delicious garnish for meat and game dishes and as a delectable complement to fine desserts. Just remember that the fruit is saturated with alcohol, so avoid feeding it to the kids!

Dessert with a kick: make fruit steeped in alcohol

Making brandied fruit

  • Add about 300 millilitres (1 1/4 cups) of sugar per 500 grams (18 ounces) of fruit. If you want the fruit flavour to be more prominent, reduce the amount of sugar.
  • Use brown or white rock sugar to create a unique flavour.
  • Layer the prepared fruit and sugar in jars and cover with alcohol.
  • If you use a fruit brandy for steeping, make sure the fruit and brandy are a good flavour match.
  • When making brandied fruits, avoid cheap brandies as they can spoil the taste.
  • If you don't serve the fruit-infused alcohol with the fruits, you can use them for punch later.

Steeping a rum pot

Set a rum pot to steep in late spring so that you can enjoy spring and summer fruits preserved in rum during the Christmas holiday season. A rum pot is just the thing for ice cream, pudding or pancakes.

  • To start your rum pot steeping, add to a sterilized wide-mouthed jar about 300 millilitres (1 1/4 cups) of sugar per 500 grams (18 ounces) of fruit, and pour high-proof rum over the mixture. Seal the jar and store it in a dark, cool place.
  • Add other seasonal fruits in the summer and fall (two parts fruit to one part sugar). Fill with enough rum to cover all of the fruit.
  • Add a few cinnamon sticks and star anise in October, then set your rum pot aside.

TIP: Be sure that any alcohol and fruit mixes prepared in your home cannot be accessed by children. Your alcohol creations are best kept stored in a dry, dark place — under lock and key — to ensure that they are always enjoyed responsibly.


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