Useful Tips
Delicious canning recipes

Delicious canning recipes

Want to try making alcohol-infused preserves? Follow our simple steps and learn how to macerate your favourite fruits!

Summer is drawing to a close, and that means a wide variety of sun-soaked fruits and vegetables to enjoy. To take advantage of summer’s bounty for as long as possible, you can macerate fruits in alcohol. It’s a simple and delicious method! After several weeks of soaking, you’ll be able to enjoy the fruits of your labour – alone or in your favourite dessert!

Basic technique

The good news is that pretty much any fruit can be used when it comes to macerating. For every four cups of fruit, add one cup of sweetener (brown sugar, honey, maple syrup, or simple syrup), and one cup of alcohol (think rum, grappa, or any eau-de-vie under 40%).

Get inspired by our three succulent recipes – complete with pairing suggestions – for an unforgettably delicious dessert!

Rum peaches

Preparation: 10 minutes
Cooking: approximately 5 minutes
Makes 1 L

4 cups of peaches, halved or quartered (approximately 6 peaches)
250 mL (1 cup) brown sugar
45 mL (3 tbsp.) water
250 mL (1 cup) rum

1. In a saucepan, heat brown sugar and water (without stirring), until caramel forms. 2. Add peaches and continue cooking several minutes, or until caramel has melted, making sure peaches stay firm. 3. Remove from heat, add rum and divide into sterilized Mason jars. 4. Let rest in a cool, dark place for at least one month. 5. Serve with raspberry sorbet, mascarpone cream, and fresh raspberries, or Burrata, grilled brioche, and a drizzle of olive oil.

Honey, lemon and gin blueberries

Preparation: 10 minutes
Cooking: 1 minute
Makes 1 L

1 L (4 cups) blueberries
250 mL (1 cup) dried blueberries
250 mL (1 cup) honey
Zest of 1 lemon
250 mL (1 cup) gin

1. In a saucepan, heat honey, then add fresh and dried blueberries and lemon zest. Cook approximately 1 minute. 2. Remove from heat and add gin. 3. Divide into sterilized Mason jars. 4. Let rest in a cool, dark place for at least one month. 5. Serve with lemon sorbet, or flambé and serve over strained and sweetened ricotta.

Vodka and vanilla plums

Preparation: 10 minutes
Cooking: 2 to 3 minutes
Makes 1 L

1 L (4 cups) plums, pitted and halved (approximately 12 plums)
250 mL (1 cup) maple syrup
1 vanilla pod, split and scraped
250 mL (1 cup) vodka

1. In a saucepan, bring maple syrup to a boil, then add plums and vanilla. Cook 2 to 3 minutes over high heat, making sure plums stay firm. 2. Add vodka and divide into sterilized Mason jars. 3. Let rest in a cool, dark place for at least one month. 4. Serve with chocolate ice cream, or grill and serve with chocolate soufflé and vanilla ice cream.

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