Drunken fruit advice.

[longers]

Should have really asked this earlier but I will have a lot of gin and vodka soaked damsons later today and am after suggestions as to what to do with the fruits please?

The plan so far is to drain it, stone it and dry it in the oven. Some is earmarked for fudge making but what to do with the rest and how to store the boozy dried fruit until it gets used? Cupboard/freezer/other?

 

[vernon]

I'd store it internally and eat the whole lot. That should sort out the five a day for the rest of December.

 

[Keith Oates]

Just eat the fruit without drying it out but be careful as it can have a very intoxiating affect should you eat quite a few!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

 

[Gareth]

When we do the final racking off of the fruit Vodkas that we make, most of the fruit ends up being made in to Jams to be given as Christmas presents.

It is our preference to let our soaked fruits mature for 12 months and over in the vodka, etc. before draining and and racking

If you store these drained pre-pickled fruit in air tight jars, they will last for 8-9 months N.B. when that particular fruit is next available to pick from the trees & bushes etc. And that is when we use this matured pickled fruit to make a jam with it ...... All of the jam making kit is already out and in use so it seems like a sensible use of our resources to us. Alcohol soaked Damsons, Plums and other Fruits & berries often get added to our home-made relish & chutney recipes to spice them up a little, and these are very popular with our visitors during the Christmas period. Vodka Damson based chutney is extremely nice with strong Cheeses, Hams and cold Chicken and Pork (we also make a Bloody Mary chutney which is to die for).

 

[Telemark]

You can drain them and dunk them in melted chocolate (better to take the stones out) ...
nice mix of flavours ... (and I like the jam idea, too)

Let us know what you decide, and what it tastes like

T

 

[longers]

Wow.

This stuff is lovely, it's not easy not getting stuck into it in a big way.

ta for the recipe suggestions. Some of the fruit will be chucked in a bread and butter pudding later.
More ideas still welcome.

 

[Telemark]

Wow.

This stuff is lovely, it's not easy not getting stuck into it in a big way.

Are you still standing?
Just how much "drunken fruit" have you got?

I like the bread & butter pudding - have you tried making B&B pudding with stale croissants (with bits of chocolate hidden amongst the bready stuff )

T

 

[longers]

[QUOTE 1640070, member: 259"]I wouldn't bother drying it myself. Just keep the damsons stored in booze in a jar and have it with yoghurt or cream.[/quote]

This was very good advice. We've not really enjoyed the dried ones. Lesson learnt ta muchly.
Incredibly, there's still some damson gin left.

We've not managed to have left over croissants but will try harder on that.

The reason for digging this up is we've been soaking sultanas in sherry and having them on ice cream. There's some dates on the go for the next attempt.