Alcohol is a good fruit preservative. It promotes their storage as well as vinegar, sugar, oil, fat or brine. Canning in alcohol is a great way to spice up your desserts and aperitifs.
First of all, you must choose fruits. The basic rule is to choose good and ripe fruit without damage.
Various fruits and spirits can be used to prepare the dessert. Historically, local fruits and local spirits are used for this: cherries in cherry liqueur, grapes in cognac, tangerines in orange liqueur, prunes in Armagnac, etc. It's easier and cheaper this way.
The fruit just needs to be washed. If the fruit has large seeds, then the fruit is divided in half and the stone is removed.
Then put the fruit in a clean jar, sprinkle it with sugar (about 250 grams of sugar per kilogram of fruit). Then fill them with 40 ° strong alcoholic beverage until the fruits are completely immersed.
Then the jar is sealed and turned over several times to dissolve the sugar. Shake the jar regularly for the first few days. Then time will do everything for you: at least 30 days before the start of the tasting, but maybe more (3 months for plums, 6 months for cherries).
Thus, the fruit is stored for a very long time. It is preferable to store the jars in the dark. Add alcohol to your canned food if necessary, as the fruit absorbs the alcoholic beverage.
There is another way to prepare fruits in alcohol, such as plums. In a bowl, bring 500 ml of water with 250 g of sugar to a boil. Let it simmer for 2 minutes, then dip the fruit for a short time so that it is covered with a film of syrup. Using a slotted spoon, transfer them to the jars. Let cool, then cover the fruit with strong alcohol and close the jar.
