Fruits à l’Eau de Vie

Each year in early summer French supermarkets stock up with forty and sixty per cent alcohol, destined to macerate fruits for the winter. After several months’ soaking, the raw spirit acquires a wonderful aroma and when brandy is used, the results are even better. Served in a liqueur glass with one or two of the fruits in the bottom, a tot of this warmly welcomes the casual visitor or nicely rounds off a robust dinner.