I've been reading a bit about preserving fruit in booze and about rumptof, a German and Danish dessert served at Christmas, which basically consists of stone fruit preserved in rum. It's the perfect way to continue enjoying stone fruit well into autumn and when they're preserved like this you could use them in desserts, baking, cocktails or a boozy brunch. They also look great as gifts. I did cherries in gin, apricots in brandy, plums in brandy, and nectarines in vodka.
Make sure you have a selection of jars, for preserving.
|1 serving||Stonefruit (Main)|
|1 serving||Gin, and/or selection of other spirits such as brandy and vodka (Main)|
|1 serving||White sugar|
|1 serving||Cinnamon stick, and other spices such as star anise|
AdvertisementAdvertise with NZME.
- Fill each jar with cut fruit, making sure you remove the stones (except from the cherries, leave them whole).
- Fill the jar to about one quarter with white sugar (over the fruit).
- Top with the spirit you are using, leaving about 1cm from the very top.
- Seal the jar and gently shake and move the jar to allow the sugar to dissolve.
- Keep in a cool, dark place for at least six weeks. Once open, use within a couple of days.