Fruitful infusions
BRANDY INFUSED WITH PLUMS & CARDAMOM
The plums turn this infused brandy a lovely deep purple while the cardamom adds just a hint of exotic spice.
18 ripe plums, pitted and sliced
1 1/2 cups (375 mL) granulated sugar 8 whole green cardamom pods, crushed 1 bottle (750 mL) brandy
1 In a large bowl, stir together plums and sugar. Let stand until sugar starts to dissolve, stirring occasionally, about 30 minutes. Stir cardamom pods into plum mixture.
2 Spoon plum mixture into a 2-quart (2-L) Mason jar or other glass or ceramic container with a lid. Pour brandy into the jar and seal lid tightly. Shake well.
3 Store in a cool, dark place for at least 1 week or up to 2 months, shaking jar once a day.
4 When ready to decant brandy, line a colander with a double layer of cheesecloth, using a piece large enough to overhang the colander by at least 3 inches (8 cm). Set colander over a large, wide pitcher. Carefully pour contents of jar into colander.
5 Once all brandy has drained into pitcher, fold cheesecloth over fruit in colander and press gently to extract as much liquid as possible without crushing fruit. Pick out and discard any visible pieces of cardamom pod, then transfer fruit to an airtight container and enjoy as described on page 108. (Fruit can be refrigerated for up to 2 weeks.)
6 Line a sieve with paper towel. Pour brandy through sieve into a second pitcher. Pour strained brandy into a 4-cup (1-L) bottle, seal tightly, and enjoy as described on page 108. (Brandy can be refrigerated for up to 2 months.)
Makes about 2 1/2 cups (625 mL) fruit and 4 cups (1 L) infused brandy
GIN INFUSED WITH BLUEBERRIES & LEMON GRASS
Follow the recipe for Brandy Infused with Plums and Cardamom, replacing plums with 4 cups (1 L) fresh blueberries, lightly crushed, and replacing cardamom with two 6-inch (15-cm) stalks of lemon grass, split lengthwise, bruised, then cut into 2-inch (5 cm) pieces. Replace brandy with 1 bottle (750 mL) gin.
Makes about 2 1/2 cups (625 mL) fruit and 4 cups (1 L) infused gin
RUM INFUSED WITH PINEAPPLE & ALLSPICE
Follow the recipe for Brandy Infused with
Plums and Cardamom, replacing plums with 1 pineapple, peeled, cored, eyes removed and cut into 1/2-inch (1-cm) pieces, and replacing cardamom with 12 whole allspice berries, crushed. Replace brandy with 1 bottle (750 mL) rum.
Makes about 2 1/2 cups (625 mL) fruit and 4 cups (1 L) infused rum
VODKA INFUSED WITH PEARS, CRANBERRIES & CINNAMON
Follow the recipe for Brandy Infused with Plums and Cardamom, increasing sugar to 2 cups (500 mL) and replacing plums with 5 ripe Bartlett pears, peeled, cored and chopped, and 2 cups (500 mL) fresh cranberries, lightly crushed. Replace cardamom with 1 cinnamon stick, broken in half. Replace brandy with 1 bottle (750 mL) vodka.
Makes about 2 1/2 cups (625 mL) fruit and 4 cups (1 L) infused vodka
WHISKY INFUSED WITH APPLES & STAR ANISE
Follow the recipe for Brandy Infused with Plums and Cardamom, replacing plums with 4 Gala apples, peeled, cored and sliced, and replacing cardamom with 3 whole star anise. Replace brandy with 1 bottle (750 mL) whisky.
Makes about 2 1/2 cups (625 mL) fruit and 4 cups (1 L) infused whisky