Fruit Preserved In Brandy/Rum Recipe by cookpad.japan
Dried Fruits Preserved in Rum Dried Fruits Preserved in Rum This is the first time in over 10 years since I made this for Stollen and fruit cake. The amount to make is up to you and you can make small amount. Be sure to prevent the fruits from sticking out from the rum. Recipe by Panpanpanda cookpad.japan Rum Macerated Fruits Rum Macerated Fruits I had previously used store-bought rum fruit, but since I started making it myself, I found that my recipe was no different than the kind sold in stores. This recipe is cheap to make. Adding orange peel is also very delicious. I used a jam that was not too sweet. Recipe by ko-ko cookpad.japan Brandy-Soaked Mixed Dried Fruit Brandy-Soaked Mixed Dried Fruit I wanted to find a way to preserve the dried fruit I had leftover after baking cakes or bread, so I came up with this recipe to keep them for a long time. Put the dried fruit in a pound cake. Also, put them on ice cream or crackers with cream cheese for topping. You can eat the dried fruit in many other different ways. It's very convenient if you always have this on hand. Recipe by yaburie cookpad.japan Extravagant Fruit Pound Cake with Brandy Extravagant Fruit Pound Cake with Brandy I added homemade brandy-soaked fruits into a pound cake batter. Coating the fruits with flour prevents them from sinking to the bottom. Let the cake settle for a few days, then the brandy flavor will really settle in. The cake'll be moist and even more delicious. I let it rest for 3 - 4 days before serving. Recipe by Puru berry cookpad.japan Rum Flavored Persimmon Purée Rum Flavored Persimmon Purée I wanted a purée to spread on another dessert, so this is what I came up with. The persimmon will be microwaved without being covered with plastic wrap, so prepare a large heatproof container. If you use a small one, it will overflow and you'll end up with disastrous results...The maple syrup and mango puree is optional, but they add an accent to the purée. Cinnamon is really delicious in this too. Recipe by saco mama cookpad.japan My Own Fruity Rum Soaked Raisins My Own Fruity Rum Soaked Raisins I think that regular rum soaked raisins taste great but I wanted to add a little more flavour... So I tried out "ko~ko"'s recipe "My Simple Rum Raisin Pickled Fruits" and after a few tries, I started wondering how mango purée would go with the rum raisins. I gave it a try and it went really well. Don't let anything burn... that's it. Recipe by saco mama cookpad.japan Pomegranate Flavored White Rum Pomegranate Flavored White Rum I made this after finding some pomegranates in the supermarket! I heard that pomegranates are particularly good for women as they contain a certain hormone so I'm looking forward to trying them!! After much thinking I decided to make a clear, white rum. Please steep the fruit of the pomegranates after thoroughly wiping away any excess water. I removed any pomegranate seeds that got crushed. After taking out the seeds, let the mixture rest for at least 6 months, or if you can wait that long, 1 year. Recipe by ka8to9 cookpad.japan Salmon Sautéed with Mango Fruit Brandy Salmon Sautéed with Mango Fruit Brandy Since fruit brandy is a current trend, I am coming up with various fruity recipes that use brandy. This recipe was a huge success. Since the asparagus will continue cooking with the residual heat, only cook them until you feel like they aren't quite cooked enough. This recipe uses slightly salted salmon, so since the butter also has some salt, the fish aren't seasoned with it. Therefore, make sure to use slightly salted salmon when making this recipe. Recipe by Maki Kaoru cookpad.japan Caribbean Rum Punch Caribbean Rum Punch My sister Dee-Dee and I love Caribbean-style rum cocktails. This one's tasty and packs a punch! (Is that why it's called "punch"?) The measurements here are for 1 cocktail. We quadruple the measurements so we both get 2 drinks. We mixed it up ahead of time so it could chill down well in the fridge since I don't like ice in my drinks. Cheers! Maggie Conlon Boozy Fruit Soak For Your Christmas Cake Boozy Fruit Soak For Your Christmas Cake Every home we visited during the Christmas season had one thing for sure, BOOZY CHRISTMAS FRUIT CAKE! The first step to making this smashing cake is Soaking Dry Fruits of your choice in an alcohol that suits your palate the most. This process as simple as it sounds is also very crucial in bringing out the authentic flavors of the cake. My recipe uses a large variety of dried fruit and nut which is steeped in alcohol for a few days before baking the gorgeous festive cake. The Culinary Trail Chestnuts Preserved in Sugar Syrup Chestnuts Preserved in Sugar Syrup My whole family loves simmered chestnuts in syrup, and I wanted to eat a bunch of them to my heart's content - so I made my own. I referred to an old fashioned, slow-cooking method, and cut a few corners while still ensuring that they came out nicely. If you take your time to make these, they say you should end up with lovely glossy-looking chestnuts! One of the keys to a nice finish is to thoroughly get rid of bitterness. I tried shortening the soaking step once, and the chestnuts came out looking rather dark. When cooling the boiled chestnuts, if you don't soak them in water until they have completely cooled, their surfaces will become dry and flaky. Chestnuts can fall apart easily, so handle them gently. Recipe by black wolf cookpad.japan Dried Fruits Preserved in Rum Dried Fruits Preserved in Rum This is the first time in over 10 years since I made this for Stollen and fruit cake. The amount to make is up to you and you can make small amount. Be sure to prevent the fruits from sticking out from the rum. Recipe by Panpanpanda cookpad.japan Dried Fruits Preserved in Rum Dried Fruits Preserved in Rum This is the first time in over 10 years since I made this for Stollen and fruit cake. The amount to make is up to you and you can make small amount. Be sure to prevent the fruits from sticking out from the rum. Recipe by Panpanpanda cookpad.japan Rum Macerated Fruits Rum Macerated Fruits I had previously used store-bought rum fruit, but since I started making it myself, I found that my recipe was no different than the kind sold in stores. This recipe is cheap to make. Adding orange peel is also very delicious. I used a jam that was not too sweet. Recipe by ko-ko cookpad.japan Rum Macerated Fruits Rum Macerated Fruits I had previously used store-bought rum fruit, but since I started making it myself, I found that my recipe was no different than the kind sold in stores. This recipe is cheap to make. Adding orange peel is also very delicious. I used a jam that was not too sweet. Recipe by ko-ko cookpad.japan Brandy-Soaked Mixed Dried Fruit Brandy-Soaked Mixed Dried Fruit I wanted to find a way to preserve the dried fruit I had leftover after baking cakes or bread, so I came up with this recipe to keep them for a long time. Put the dried fruit in a pound cake. Also, put them on ice cream or crackers with cream cheese for topping. You can eat the dried fruit in many other different ways. It's very convenient if you always have this on hand. Recipe by yaburie cookpad.japan Brandy-Soaked Mixed Dried Fruit Brandy-Soaked Mixed Dried Fruit I wanted to find a way to preserve the dried fruit I had leftover after baking cakes or bread, so I came up with this recipe to keep them for a long time. Put the dried fruit in a pound cake. Also, put them on ice cream or crackers with cream cheese for topping. You can eat the dried fruit in many other different ways. It's very convenient if you always have this on hand. Recipe by yaburie cookpad.japan Extravagant Fruit Pound Cake with Brandy Extravagant Fruit Pound Cake with Brandy I added homemade brandy-soaked fruits into a pound cake batter. Coating the fruits with flour prevents them from sinking to the bottom. Let the cake settle for a few days, then the brandy flavor will really settle in. The cake'll be moist and even more delicious. I let it rest for 3 - 4 days before serving. Recipe by Puru berry cookpad.japan Extravagant Fruit Pound Cake with Brandy Extravagant Fruit Pound Cake with Brandy I added homemade brandy-soaked fruits into a pound cake batter. Coating the fruits with flour prevents them from sinking to the bottom. Let the cake settle for a few days, then the brandy flavor will really settle in. The cake'll be moist and even more delicious. I let it rest for 3 - 4 days before serving. Recipe by Puru berry cookpad.japan Rum Flavored Persimmon Purée Rum Flavored Persimmon Purée I wanted a purée to spread on another dessert, so this is what I came up with. The persimmon will be microwaved without being covered with plastic wrap, so prepare a large heatproof container. If you use a small one, it will overflow and you'll end up with disastrous results...The maple syrup and mango puree is optional, but they add an accent to the purée. Cinnamon is really delicious in this too. Recipe by saco mama cookpad.japan Rum Flavored Persimmon Purée Rum Flavored Persimmon Purée I wanted a purée to spread on another dessert, so this is what I came up with. The persimmon will be microwaved without being covered with plastic wrap, so prepare a large heatproof container. If you use a small one, it will overflow and you'll end up with disastrous results...The maple syrup and mango puree is optional, but they add an accent to the purée. Cinnamon is really delicious in this too. Recipe by saco mama cookpad.japan My Own Fruity Rum Soaked Raisins My Own Fruity Rum Soaked Raisins I think that regular rum soaked raisins taste great but I wanted to add a little more flavour... So I tried out "ko~ko"'s recipe "My Simple Rum Raisin Pickled Fruits" and after a few tries, I started wondering how mango purée would go with the rum raisins. I gave it a try and it went really well. Don't let anything burn... that's it. Recipe by saco mama cookpad.japan My Own Fruity Rum Soaked Raisins My Own Fruity Rum Soaked Raisins I think that regular rum soaked raisins taste great but I wanted to add a little more flavour... So I tried out "ko~ko"'s recipe "My Simple Rum Raisin Pickled Fruits" and after a few tries, I started wondering how mango purée would go with the rum raisins. I gave it a try and it went really well. Don't let anything burn... that's it. Recipe by saco mama cookpad.japan Pomegranate Flavored White Rum Pomegranate Flavored White Rum I made this after finding some pomegranates in the supermarket! I heard that pomegranates are particularly good for women as they contain a certain hormone so I'm looking forward to trying them!! After much thinking I decided to make a clear, white rum. Please steep the fruit of the pomegranates after thoroughly wiping away any excess water. I removed any pomegranate seeds that got crushed. After taking out the seeds, let the mixture rest for at least 6 months, or if you can wait that long, 1 year. Recipe by ka8to9 cookpad.japan Pomegranate Flavored White Rum Pomegranate Flavored White Rum I made this after finding some pomegranates in the supermarket! I heard that pomegranates are particularly good for women as they contain a certain hormone so I'm looking forward to trying them!! After much thinking I decided to make a clear, white rum. Please steep the fruit of the pomegranates after thoroughly wiping away any excess water. I removed any pomegranate seeds that got crushed. After taking out the seeds, let the mixture rest for at least 6 months, or if you can wait that long, 1 year. Recipe by ka8to9 cookpad.japan Salmon Sautéed with Mango Fruit Brandy Salmon Sautéed with Mango Fruit Brandy Since fruit brandy is a current trend, I am coming up with various fruity recipes that use brandy. This recipe was a huge success. Since the asparagus will continue cooking with the residual heat, only cook them until you feel like they aren't quite cooked enough. This recipe uses slightly salted salmon, so since the butter also has some salt, the fish aren't seasoned with it. Therefore, make sure to use slightly salted salmon when making this recipe. Recipe by Maki Kaoru cookpad.japan Salmon Sautéed with Mango Fruit Brandy Salmon Sautéed with Mango Fruit Brandy Since fruit brandy is a current trend, I am coming up with various fruity recipes that use brandy. This recipe was a huge success. Since the asparagus will continue cooking with the residual heat, only cook them until you feel like they aren't quite cooked enough. This recipe uses slightly salted salmon, so since the butter also has some salt, the fish aren't seasoned with it. Therefore, make sure to use slightly salted salmon when making this recipe. Recipe by Maki Kaoru cookpad.japan Caribbean Rum Punch Caribbean Rum Punch My sister Dee-Dee and I love Caribbean-style rum cocktails. This one's tasty and packs a punch! (Is that why it's called "punch"?) The measurements here are for 1 cocktail. We quadruple the measurements so we both get 2 drinks. We mixed it up ahead of time so it could chill down well in the fridge since I don't like ice in my drinks. Cheers! Maggie Conlon Caribbean Rum Punch Caribbean Rum Punch My sister Dee-Dee and I love Caribbean-style rum cocktails. This one's tasty and packs a punch! (Is that why it's called "punch"?) The measurements here are for 1 cocktail. We quadruple the measurements so we both get 2 drinks. We mixed it up ahead of time so it could chill down well in the fridge since I don't like ice in my drinks. Cheers! Maggie Conlon Boozy Fruit Soak For Your Christmas Cake Boozy Fruit Soak For Your Christmas Cake Every home we visited during the Christmas season had one thing for sure, BOOZY CHRISTMAS FRUIT CAKE! The first step to making this smashing cake is Soaking Dry Fruits of your choice in an alcohol that suits your palate the most. This process as simple as it sounds is also very crucial in bringing out the authentic flavors of the cake. My recipe uses a large variety of dried fruit and nut which is steeped in alcohol for a few days before baking the gorgeous festive cake. The Culinary Trail Boozy Fruit Soak For Your Christmas Cake Boozy Fruit Soak For Your Christmas Cake Every home we visited during the Christmas season had one thing for sure, BOOZY CHRISTMAS FRUIT CAKE! The first step to making this smashing cake is Soaking Dry Fruits of your choice in an alcohol that suits your palate the most. This process as simple as it sounds is also very crucial in bringing out the authentic flavors of the cake. My recipe uses a large variety of dried fruit and nut which is steeped in alcohol for a few days before baking the gorgeous festive cake. The Culinary Trail Chestnuts Preserved in Sugar Syrup Chestnuts Preserved in Sugar Syrup My whole family loves simmered chestnuts in syrup, and I wanted to eat a bunch of them to my heart's content - so I made my own. I referred to an old fashioned, slow-cooking method, and cut a few corners while still ensuring that they came out nicely. If you take your time to make these, they say you should end up with lovely glossy-looking chestnuts! One of the keys to a nice finish is to thoroughly get rid of bitterness. I tried shortening the soaking step once, and the chestnuts came out looking rather dark. When cooling the boiled chestnuts, if you don't soak them in water until they have completely cooled, their surfaces will become dry and flaky. Chestnuts can fall apart easily, so handle them gently. Recipe by black wolf cookpad.japan Chestnuts Preserved in Sugar Syrup Chestnuts Preserved in Sugar Syrup My whole family loves simmered chestnuts in syrup, and I wanted to eat a bunch of them to my heart's content - so I made my own. I referred to an old fashioned, slow-cooking method, and cut a few corners while still ensuring that they came out nicely. If you take your time to make these, they say you should end up with lovely glossy-looking chestnuts! One of the keys to a nice finish is to thoroughly get rid of bitterness. I tried shortening the soaking step once, and the chestnuts came out looking rather dark. When cooling the boiled chestnuts, if you don't soak them in water until they have completely cooled, their surfaces will become dry and flaky. Chestnuts can fall apart easily, so handle them gently. Recipe by black wolf cookpad.japan