MACERATED FRUIT

Macerated Fruit image

Saving the taste of summer is the name of the game here and macerating perfectly ripened fruit is one of my favorite ways to do just this. There is nothing like being able to have perfectly ripe strawberries, peaches, or any of your favorite summer fruit in the middle of the fall or winter months. And good news, saving the taste of summer is incredibly easy to do and utilizes whatever ingredients you already have in your refrigerator or pantry. Think of this recipe as more of a guideline or "how to" for macerating fruit and then get creative. Once you make the macerated fruit you can choose your own summertime adventure by making everything from a delicious syrup to top pancakes or ice cream to a homemade shrub or soda to a sweet and savory vinaigrette.

Provided by Food Network

Time P1DT20m

Yield 1 quart macerated fruit with 1 1/2 cups macerated liquid

Number Of Ingredients 24

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Ingredients

2 pounds berries or stone fruit, stemmed, pitted, and cut into 1-inch pieces, if necessary (see Cook's Note for flavor suggestions)
2/3 cup sugar (granulated, light brown or dark brown)
6 tablespoons fresh citrus juice (such as lemon, lime or orange juice), liquor (such as bourbon, rum, or fruit liqueur), extract (such as vanilla, almond or fruit extract) or any a combination of these
4 or 5 sprigs fresh herbs, such as mint, basil, rosemary, or tarragon (optional)
Whole spices, such as 2 cinnamon sticks, 2 star anise pods, 1 tablespoon whole cloves or 1 tablespoon whole allspice (optional)
Other aromatics, such as four 1/4-inch-thick slices fresh ginger, 1/2 small fresh chile, or two 2-inch strips of citrus zest (optional)
2 pounds ripe peaches (about 8 peaches), pitted and cut into 1-inch pieces
2/3 cup light brown sugar
Four 1/4-inch-thick slices fresh ginger
4 tablespoons fresh lemon juice
2 tablespoons bourbon
2 pounds blackberries
2/3 cup granulated sugar
6 tablespoons fresh orange juice
5 sprigs fresh mint
2 pounds cherries, pitted and cut in half
2/3 cup granulated sugar
6 tablespoons fresh lime juice
2 cinnamon sticks
2 pounds strawberries, stemmed and cut into 1-inch wedges
2/3 cup granulated sugar
4 tablespoons fresh lemon juice
2 tablespoons pure vanilla extract
Two 2-inch strips of lemon zest

Steps:

Combine your ingredients of choice in a medium bowl and toss together until the fruit is evenly coated. For inspiration, try some of my favorite fruit, herb and spice combinations, such as Peach and Ginger, Blackberry and Mint, Cherry and Cinnamon and Strawberry and Vanilla.
Cover the bowl with reusable or regular plastic wrap and refrigerate for 24 hours, stirring about halfway through and gently pressing the fruit with a rubber spatula until the liquid completely covers the fruit.
After the 24 hours, strain the liquid through a fine-mesh sieve, gently pressing on the fruit with a rubber spatula to extract as much juice as possible. Reserve both the fruit and the liquid. Discard any other solids, such as herb sprigs, whole spices or aromatics.
Serving suggestions for the macerated fruit: Serve immediately on top of yogurt with granola, or desserts, such as grilled pound cake or ice cream. You can also muddle the fruit into cocktails or add it to sangria. The fruit can be refrigerated in an airtight container for up to 3 or 4 days or frozen for up to 6 months. Thaw before serving.
The macerated liquid can be refrigerated in an airtight container for up to 1 week or frozen in an ice cube tray. Once frozen, cover with reusable or regular plastic wrap and freeze for up to 6 months. You can use a small offset spatula to help remove individual cubes from the tray, then thaw the macerated liquid as needed.
Serving suggestions for the macerated liquid:
Homemade soda: For 1 serving, pour 1/4 cup macerated liquid in a tall glass filled with ice, top with 12 ounces sparkling water and serve.
Fruit shrub: For the shrub base, combine 1 part macerated liquid with 1 part apple cider vinegar (for example, 1/2 cup of each). Mix to evenly combine. For 1 serving, pour 1/4 cup of the shrub base into a tall glass filled with ice, top with 12 ounces sparkling water and serve.
Fruit vinaigrette: Turn your shrub base (see above) into a vinaigrette. Whisk 1 part shrub base with 1 part neutral oil (such as canola, grapeseed or vegetable oil; for example, 1/4 cup of each) in a bowl until emulsified. Season the vinaigrette with salt and pepper. Refrigerate in an airtight container for up to 5 days.
Fruit syrup: Bring the macerated liquid to a boil in a small saucepan over medium heat. Cook until reduced by half and thickened to the consistency of maple syrup-it should coat the back of a spoon without running off very quickly. Let the syrup cool completely, then serve over ice cream, pancakes, oatmeal, or yogurt and granola. The syrup also makes for a great gift when poured into a jar. It can be refrigerated in an airtight container for up to 1 week.