Now is the time to pack some of your dried fruit in hard liquor for the Winter Holidays.
It has long been a custom in Western Europe, to soak dried fruit and this way, it is low sugar and has many uses.
For 1 pound dried fruit:
Wash in warm water and then allow to drain.
If the fruit is large ( apricots, pitted dates or prunes, then snip into bite sized pieces with kitchen scissors).
Pack into a clean jelly/jam jar and top with hard liquor (Rum, Whisky, Brandy, Bourbon), tightly cap and shake to remove any trapped air pockets.
Store in a cool place and shake the jar on a daily basis.
After 2 weeks ( minimum) serve with ice cream , top fruit cakes or fruited steamed puddings, bake in a pie with apples, use in any cookie recipe that requires dried fruit,..OR
Heat the fruit and liquor in a clean skillet, then, when it is hot enough set alight then serve immediately in either the skillet or a hot chaffing dish.
The idea is that people try to pick up the lighted fruit before the flames go out and without burning themselves..a Victorian Children game called "Snapdragons".
Hints and Variations:
There is no need to add any sugar but you may add liquid honey after 2 weeks.
Add any raw nuts to the fruit mix
You may use any combination of fruit, just don't mix the hard liquors.
This is a wonderful way for prunes, as they become very rich and deep flavored.
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