| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Dessert |
1 |
Servings |
INGREDIENTS
|
|
Sliced fruit such as peaches; nectarines; apricots, mangos; plums and pineapple. Or small whole fruits like blueberries; blackberries, currants; gooseberries, strawberries; or pitted cherries. |
|
|
Granular sugar |
|
|
Dark rum |
INSTRUCTIONS
From: Cheryl Constantine <Nickaduck@AOL.COM>
Date: Tue, 16 Jul 1996 18:41:59 -0400
1. Sterilize a large glass jar in boiling water( I used quart canning jars)
As friut comes in season, alternately several inches of friut in jar, then
add enough sugar to cover fruit( or sugar to taste)
2. pour enough rom to completely cover each layer of fruit mixture.
3. cover jars( do not seal canning jars just cover tops) Store in a cool
dry place.
4. keep adding layers of different fruit, sugar and rum until jars are
nearly full. The amount of friut sugar and rum will vary according to the
size of jar and fruit. using 2 cups of fruit and a half cup sugar per layer
is a good start for large jars.
5. Figure about a half to one cup fruit less than volume of jars.( a 8 cup
jar will ho;d about 7-7 and a half cups of fruit..etc) and allow enough
head space for rum to cover top layer of fruit.
6. For best results select fruit that will retain shape and color. Apples,
pears, and bananas do not work well.
7. Let fruit stand for several months.
To serve: Spoon fruit mixture over pound cake or ice cream.
EAT-L Digest 15 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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