Macerated Fruit Recipes

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MACERATED FRUIT

This recipe, adapted from a classic by cookbook author Claudia Roden, is a longtime personal favorite. It becomes heavenly if you add a little rose and/or orange flower water.

Yield makes at least 4 servings

Number Of Ingredients 6



Macerated Fruit image

Steps:

  • Combine everything but the sour cream in a bowl and add water to cover. Stir and let sit, at room temperature, for at least 6 hours. The fruit is ready when it is soft and the liquid is syrupy.
  • To serve, put some fruit in a bowl and garnish with sour cream.

1 pound assorted dried fruit: apricots, pears, peaches, prunes, raisins, etc.
1/4 cup pine nuts or slivered blanched almonds
1 1/2 teaspoons rose water (optional)
1 1/2 teaspoons orange flower water (optional)
1/4 cup sugar, or to taste
Sour cream or crème fraîche

MACERATED FRUIT

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



Macerated Fruit image

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.

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

MACERATED STONE FRUIT

Provided by Mark Bittman

Categories     dips and spreads

Time 12h

Number Of Ingredients 8



Macerated Stone Fruit image

Steps:

  • Mix fruit, almonds, pine nuts, orange juice, water, cinnamon, rosewater and anise liquor or 2 or 3 star anise, if using.
  • Cover and stir every few hours for 12 to 24 hours. Serve when fruit is tender.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 14 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 9 milligrams, Sugar 18 grams, TransFat 0 grams

2 pound dried fruit stone fruit (apricots, plums or cherries, for example)
1/2 pound blanched almonds
2 tablespoons pine nuts
2 cups fresh orange juice
2 cups water
1 teaspoon ground cinnamon
1 tablespoon rosewater
1 tablespoon anise liquor or 2 or 3 star anise (optional)

SWEET POTENTIAL

Almost anything-from apples to watermelon-can be used in this preserve.

Provided by Vivian Howard

Yield Makes 6 quarts

Number Of Ingredients 3



Sweet Potential image

Steps:

  • Once you've peeled, sliced, diced, and weighed the fruit (see note), toss it with an equal weight of sugar, plus the lemon or lime slices, in a Dutch oven. Cover and let macerate overnight. I keep this on the counter because I don't have room in the fridge for something that big and the fruit doesn't mind room temperature for a spell.
  • The next day you'll see a syrup has formed around the fruit. There may still be pockets of sugar that have not fully dissolved and that's totally fine. Transfer the Dutch oven to the stove and bring it up to a simmer over medium heat. I always stir it a bit in the beginning to prevent any sugar from burning, but I've never come close to ruining this and I ruin a lot of stuff, so don't fret.
  • Once it's at a strong simmer, cover, lower the heat slightly, and cook for 15 minutes, or up to 1 hour.
  • For fruits like strawberries, blackberries, figs, and watermelon flesh, 15 minutes may be all the time you need. For these you want the fruit to shrink a bit and the syrup to take on the pale color of the fruit suspended in it. The preserves don't get better the longer you cook them, so don't be a hero and simmer until the syrup thickens. If you do, your preserves will be sticky and unmanageable once they cool. Let the preserves sit at room temperature at least an hour before you refrigerate them. The cooling process is important as it allows fruits like strawberries and watermelon the chance to plump up with syrup and appear less shriveled.
  • For apples, pears, citrus, and watermelon rinds, you'll need to cook them a bit longer until some of the fruit becomes translucent. This can take up to an hour, so you'll need to keep an eye on the syrup to make sure it doesn't begin to darken into caramel. Just as with the other fruits, you want this syrup to be pale and thin, so adjust it with water as needed. If it seems as if the syrup begins to reduce in volume, add a cup or so of water to ward off thick, difficult-to-work with preserves. Once about a third of the preserves have taken on that clear veneer, turn the heat off and let them cool in the syrup. As they cool, most of the remaining fruit should also wane translucent.
  • Transfer the fruit and syrup into jars, and there you have it. Preserved fruit floating in syrup equals Sweet Potential that will keep in your fridge for basically forever. But this is a book and I can't really claim that, so make the most of your Sweet Potential within 3 months.

4 pounds fresh fruit
Up to 4 pounds granulated sugar
1 lemon or lime, sliced thin

MACERATED BERRY TOPPING

This mix of berries is our preferred finishing touch for summer (so long, cherry on top!).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 45m

Number Of Ingredients 2



Macerated Berry Topping image

Steps:

  • Combine berries with sugar. Stir occasionally for 45 minutes, and watch as they transform into a vibrant, juicy sauce. Serve over ice cream, pancakes, or shortcake. For a float, alternate the berries with scoops of ice cream and top it all off with seltzer.

4 cups mixed berries (slice larger ones)
1/2 cup sugar

MACERATED FRUIT

Many holiday recipes call for dried fruits that have been steeped in alcohol. Make a batch in advance to have on hand, adapting the fruits and liquors to your taste.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 cups

Number Of Ingredients 2



Macerated Fruit image

Steps:

  • Stir together fruit and alcohol in a jar. Cover, and let stand for at least 2 hours.

1 1/2 cups dried fruit (such as cranberries, cherries, golden raisins, and currants)
3/4 cup alcohol (such as brandy, aged rum, Marsala, or sherry)

MACERATED FRUIT

Provided by Mark Bittman

Categories     dinner, dessert

Time 6h

Yield 10 servings

Number Of Ingredients 6



Macerated Fruit image

Steps:

  • Combine everything but the sour cream in a bowl, and add water to cover. Stir, and let sit at room temperature for at least 6 hours. The fruit is ready when it is soft and the liquid is syrupy.
  • To serve, put some fruit into a bowl, spoon a little of the syrup over it, and garnish with sour cream.

2 pounds assorted dried fruit (apricots, figs, peaches, pears, prunes, raisins, apples or others)
1/2 cup pine nuts, slivered blanched almonds, unsalted pistachios or a mixture
1 tablespoon rose water (optional)
1 tablespoon orange-flower water (optional)
Sugar (optional)
Sour cream or crème fraîche

MUSCAT-MACERATED FRUIT

Provided by Melissa Clark

Categories     easy, quick, dessert

Time 10m

Yield 3 cups

Number Of Ingredients 6



Muscat-Macerated Fruit image

Steps:

  • In a small saucepan, combine all ingredients with 3/4 cup water. Bring mixture to a simmer, and cook for 2 minutes, stirring to dissolve sugar.
  • Turn off heat, and let mixture cool. Remove vanilla bean and spices before serving.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 0 grams, Carbohydrate 31 grams, Fat 0 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 21 grams

1 1/4 cups mixed dried fruit, like apricots, figs, cherries, cranberries and currants
3/4 cup muscat wine, like Beaumes-de-Venise
2 tablespoons honey
3 allspice berries
1 cinnamon stick
1 vanilla bean (saved from cake recipe)

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