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Preserving in Alcohol
Appears in
By Anne Willan
Published 1989
Alcohol is an excellent preservative, particularly of fruit. Fruit steeped in alcohol will keep almost indefinitely and in any case should be allowed to mature for several weeks before eating. Small portions can be served with some of the syrup as an after-dinner liqueur, or spooned over ice cream or sponge cake.
Distilled spirits like rum, brandy, eau de vie or vodka, which are at least 80 proof (containing 40 percent alcohol) may be used for flavor. Pure ethyl alcohol, generally sold in strengths up to 95 proof, is a cheaper alternative. As high proof alcohol tends to shrink the fruit and some sweetening is desirable, it is generally mixed with a sugar-and-water syrup before use. For each 1 lb/500 g fruit, you will need 2 cups/500 ml alcohol and a syrup made with ½ cup/100 g sugar and ¼ cup/60 ml water.
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