Potete mettervi anche uva spina, uva salamanna e qualche pera gentile; ma poi assaggiate il liquido per aggiungere zucchero od acquavite, a tenore del vostro gusto. Formato il vaso, lasciatelo in riposo per qualche mese prima di servirvene".
Ho iniziato la settimana scorsa con le fragole, ora lo zucchero è ben sciolto e in questi giorni aggiungerò le ciliegie (non trovando più quelle belle e buone di Vignola, ho messo le picota, assaggiate per la prima volta). Ogni volta che inserirò un nuovo frutto, aggiornerò il post con la nuova foto.
The original recipe belongs to Germany and Austria and the best rum to use should be Pott 54%. Here in Italy it's quite difficult to find but still you can manage with a good quality one at least 40% and defintely not white. You could also soak the fruit in a good quality bourbon, in the French tradition, or in your favorite brandy or other alcoholic beverage that is at least 40% alcohol by volume.
Cherries: Wash, remove stems, and use with or without the pits.
Raspberries and/or Blackberries: Sort carefully, but do not wash.
Red Currant Berries: Wash well and remove from stem with a fork.
Apricots and/or Peaches: Scald for 1 or 2 minutes, peel and pit, and cut in quarters (I won't peel apricots).
Melons: Peel, remove seeds and cut in cubes.
Plums: Wash well, remove stems, cut in half, and use with or without skin or pits.
Pears: Peel, cut in 4 or 8 slices, simmer in mixture of sugar and water, then remove from mixture.
Grapes: Wash well and remove from stem.
Pineapples: Remove the rind and center core, and cut in cubes.
- Sugar should always be half weight of fruit, so on each 500 g of fruit, evenly sprinkle 250 g of fine sugar, let soak for at least one hour, then place in the jar.
I started last week with strawberries, now sugar is all melted and I will add cherries in the next days, trying a new variety I never tasted before: picota. I will update pictures as soon as a new fruit is in the jar.
Round up WHB # 189