Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, rum macerated fruits. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Rum Macerated Fruits is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Rum Macerated Fruits is something that I have loved my whole life.
Take macerated fruit, the only case I know where a single berry or slice of fruit can end up tasting spicy, zesty, smoky and sweet all at once. And all thanks to an easy, set-and-forget technique. This concoction is made ahead of time in preparation for making West Indian kind of fruitcakes.
To begin with this particular recipe, we have to first prepare a few components. You can have rum macerated fruits using 4 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Rum Macerated Fruits:
- Make ready 200 grams Whatever dried fruit you like
- Get 200 grams Marmalade
- Get 100 grams Rum
- Get 50 grams Granulated sugar
When you decide to macerate the. Prepare fruit and slice or halve according to size. Sprinkle lemon juice over any likely to brown (such as apples, pears or bananas). "Rums" redirects here. For the student society, see RUMS.
Instructions to make Rum Macerated Fruits:
- Mince the dried fruit finely (If it's too much work, you can use the fruit as is)
- Put the fruit from Step 1 in a sauce pan, then add the marmalade, rum and sugar and heat.
- Reduce the mixture on low heat until it thickens (10-15 minutes).
- When there's just a little moisture remaining, take the pan off the heat, and let it cool in the sauce pan.
- Taste Step 4 and add extra sugar or rum if needed!
- All done!
- This is the dried fruit that I used. (2 packs of minced fruits, cranberries and mangoes)
- I separated the fruit into 6 packs of 75 g each. This is enough for about 6 pound cakes. (I freeze the leftovers)
For other uses, see Rum It is commonly used to macerate fruit used in fruitcakes and is also used in marinades for some Caribbean dishes. This easy, no-cook macerated stone fruit and whipped cream dessert is perfect for a special occasion. It makes great use of whatever fruit is in season. Pima confi & fruit achards: At Port Louis Central Market. Rum pot, or rumtopf, is a classic German fruit condiment that's named after the ceramic crock in Just make sure to let the fruit macerate two months before consuming, and ensure that the fruit is always.
So that’s going to wrap it up with this special food rum macerated fruits recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
