Macerated Fruit Recipes

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MACERATED STONE FRUIT



Macerated Stone Fruit image

Provided by Mark Bittman

Categories     dips and spreads

Time 12h

Number Of Ingredients 8

2 pound dried fruit stone fruit (apricots, plums or cherries, for example)
1/2 pound blanched almonds
2 tablespoons pine nuts
2 cups fresh orange juice
2 cups water
1 teaspoon ground cinnamon
1 tablespoon rosewater
1 tablespoon anise liquor or 2 or 3 star anise (optional)

Steps:

  • Mix fruit, almonds, pine nuts, orange juice, water, cinnamon, rosewater and anise liquor or 2 or 3 star anise, if using.
  • Cover and stir every few hours for 12 to 24 hours. Serve when fruit is tender.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 14 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 9 milligrams, Sugar 18 grams, TransFat 0 grams

MACERATED FRUIT



Macerated Fruit image

Many holiday recipes call for dried fruits that have been steeped in alcohol. Make a batch in advance to have on hand, adapting the fruits and liquors to your taste.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 cups

Number Of Ingredients 2

1 1/2 cups dried fruit (such as cranberries, cherries, golden raisins, and currants)
3/4 cup alcohol (such as brandy, aged rum, Marsala, or sherry)

Steps:

  • Stir together fruit and alcohol in a jar. Cover, and let stand for at least 2 hours.

MACERATED FRUIT



Macerated Fruit image

This recipe, adapted from a classic by cookbook author Claudia Roden, is a longtime personal favorite. It becomes heavenly if you add a little rose and/or orange flower water.

Yield makes at least 4 servings

Number Of Ingredients 6

1 pound assorted dried fruit: apricots, pears, peaches, prunes, raisins, etc.
1/4 cup pine nuts or slivered blanched almonds
1 1/2 teaspoons rose water (optional)
1 1/2 teaspoons orange flower water (optional)
1/4 cup sugar, or to taste
Sour cream or crème fraîche

Steps:

  • Combine everything but the sour cream in a bowl and add water to cover. Stir and let sit, at room temperature, for at least 6 hours. The fruit is ready when it is soft and the liquid is syrupy.
  • To serve, put some fruit in a bowl and garnish with sour cream.

RED WINE-MACERATED WINTER FRUIT



Red Wine-Macerated Winter Fruit image

Categories     Fruit     Dessert     Vegetarian     Quick & Easy     Dried Fruit     Red Wine     Winter     Gourmet

Yield Serves 6

Number Of Ingredients 10

1 lemon
3 cups water
1 1/2 cups dry red wine
2 tablespoons sugar
1 cinnamon stick
1/2 large firm-ripe pineapple
1 1/4 pounds mixed dried fruit such as prunes, apricots, figs, and cranberries
Accompaniments:
mascarpone cheese or crème fraîche
cashew orange biscotti

Steps:

  • Remove zest from lemon with a vegetable peeler and squeeze juice from lemon. In a saucepan bring water to a boil with zest, lemon juice, wine, sugar, and cinnamon stick, stirring until sugar is dissolved. Simmer mixture 15 minutes.
  • While mixture is simmering, peel and core pineapple and cut into bite-size pieces. Halve figs if using. Pour hot syrup through a sieve into a bowl. Stir pineapple and dried fruit into syrup and cool. Chill fruit, covered, at least 8 hours and up to 2 days.
  • Serve fruit with mascarpone or crème fraîche and biscotti.

MACERATED FRUIT



Macerated Fruit image

Provided by Mark Bittman

Categories     dinner, dessert

Time 6h

Yield 10 servings

Number Of Ingredients 6

2 pounds assorted dried fruit (apricots, figs, peaches, pears, prunes, raisins, apples or others)
1/2 cup pine nuts, slivered blanched almonds, unsalted pistachios or a mixture
1 tablespoon rose water (optional)
1 tablespoon orange-flower water (optional)
Sugar (optional)
Sour cream or crème fraîche

Steps:

  • Combine everything but the sour cream in a bowl, and add water to cover. Stir, and let sit at room temperature for at least 6 hours. The fruit is ready when it is soft and the liquid is syrupy.
  • To serve, put some fruit into a bowl, spoon a little of the syrup over it, and garnish with sour cream.

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