(Allow about a week to make, although only ~20-30 minutes actual effort)
makes as many as you like!!
dried apricots, plums, etc
alcohol/liqueur of choice
optional: marzipan, rolled out and cut into pleasing shapes
chocolate for melting and dipping
- Put your dried fruit into a small bowl – one per fruit/alcohol combination. I tend to do a dozen of each
- Add a splash/few tablespoons of alcohol (see note) – you want it all to be absorbed, so not so much as to drown the fruit. Stir to coat.
- Over the next few days, stir the fruit mix at least twice a day. It’s best not to keep them in the fridge at this point, as absorption will be less – I use the microwave (turned off!).
- At least two days before presentation, remove fruit from bowls and allow to drain on pieces of kitchen roll – at this point, fridge is fine.
- Finish the fruits by melting chocolate – suggest a decent one that you like eating – and either dipping the fruits in, or drizzing the choc over the top. Repeat with marzipan, if using.
- Return to fridge overnight to set.
Keeps for quite a while (longer than I’ve taken to eat them!) in an airtight container, preferably somewhere cool.
The choice of fruit/alcohol mix is entirely up to you, and I’ve tried plenty. E.g.:
- apricots in whiskey/honey liqueur – current favourite
- plums in cherry brandy – keep going back to this
- mango in vodka – mango gets a little ‘moist’ and the choc tends not to stick, but people still like it!
- apricots in Southern Comfort
- plums in rum
- apricots in Jack Daniels
… the combos are endless! I also did soaked dried cherries one year, but they’re a bit fiddly.