Step-by-Step Guide to Prepare Ultimate Brandy-Soaked Mixed Dried Fruit

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, brandy-soaked mixed dried fruit. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Great recipe for Brandy-Soaked Mixed Dried Fruit. I wanted to find a way to preserve the dried fruit I had leftover after baking cakes or bread, so I came up with this recipe to keep them for a long time. Put the dried fruit in a pound cake. Also, put them on ice cream or crackers with cream.

Brandy-Soaked Mixed Dried Fruit is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Brandy-Soaked Mixed Dried Fruit is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have brandy-soaked mixed dried fruit using 3 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Brandy-Soaked Mixed Dried Fruit:

1. Make ready 1 Dried fruits (of your choice)
2. Make ready 1 Rum or brandy
3. Get 1 Airtight container (jar etc.)

Since the brandied fruit will only improve with age, let the flavors develop for more than one month. G ood combinations include raisins, currants, sultanas, mixed peel, glace cherries, cranberries, prunes and dates - but use what you prefer. To soak this much fruit I use a cup of liquid - either alcohol or black tea. The holiday season presents a prickly moral dilemma for my mother.

Steps to make Brandy-Soaked Mixed Dried Fruit:

1. Boil water in a large pan to cover the air-tight jar. Immerse the jar and lid in the boiling water and boil for about 5 minutes. Air dry on a clean cloth or rack.
2. Put dry fruit in the jar. (Finely chop them if necessary.)
3. Pour rum or brandy of your liking into the jar until the dry fruit are just covered.
4. Stir well with a spoon etc. Seal with a lid and rest in a cool dark place for about a week until the dry fruit absorb the liqueur well.
5. Point 1: Stir well with a clean spoon etc before you eat.
6. Point 2: It's better to store the jar at where it keeps the same temperature thorough a year, so I keep the jar at the back of the refrigerator.
7. Point 3: Top up the dry fruit and liqueur after you consume some of the fruit or if you have extra dry fruit, then you can enjoy this dessert forever.
8. Recommended dried fruit: Various kinds of raisins, figs, orange peel, apricots and cranberries.

To soak this much fruit I use a cup of liquid - either alcohol or black tea. The holiday season presents a prickly moral dilemma for my mother. Perfect and exactly what it is described as - a bag of mix dried fruit soaked in brandy. A good strong smell (and taste!!!) of brandy when the bag was opened and it has made what looks to be a great traditional. Edited to add - just another thought - turn the bag of fruit every day while it's absorbing the fluid to enable even absorbtion.

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