Stop Blogging and Cook

DAILY POST JUNE 3rd:  ‘TIS THE SEASON . . . NOT THAT SEASON

GLUTEN-FREE & VEGETARIAN

S H O P

GREEN MARKET
Select fruit: apricot, mango, peach, pear, plum, grapes, cherry, blueberry, strawberry, raspberry
DO NOT USE:  apple, banana, citrus, kiwi or pineapple

LIQUOR STORE
Inexpensive light rum

T I M I N G

MAKES 2 quarts
PREPARATION TIME: 10 min
MARINADE TIME:  6 months

C O O K  /  P R E P A R E

STARTER
INGREDIENTS
4 cups of fresh, pitted fruit; peeled except for apricot, berries, cherries, & seedless grape ; plums can go either way. You can use canned fruit (with no added sugar) for this, draining them well before adding to the rum, but it’s a shame to not take advantage of the seasonal fruits available, don’t you think?

PREPARATION

1. Sterilize a large glass jar w/boiling water & let it air dry.
2. Leave fruit in as large pieces as possible after pitting.  Marinating in the rum will break down the fruit, so you don’t want to encourage that to any greater degree.
3. Be sure unpeeled fruit is dry before adding.
4. Pour a quart of rum into the jar & add fruit.
5. Cover w/a clean cotton cloth & secure at the mouth with a rubber band.
6. Store in a cool, dark spot for 6 months, well off the floor.  Yes, I said 6 months.

S E R V E

Cut up larger fruits before serving.  Enjoy over ice cream.  Heat gently & spoon over crepes.  Flambé &  serve over pound cake.  Or bake into a cake made with whole-grains, substituting for sugar in the recipe.  Strain & enjoy the brandy after dinner.  Be sure & save some to use as starter!