Thursday, July 14, 2005
Confiture - Bachelor's Jam
Looking forward to Winter evenings' desserts and after dinner coffee, prepare now by making a confiture of summer fruits otherwise known as "bachelor's jam."
Layer fruits with their weight in sugar into a sealable jar and pour 40 proof (or more) alcohol over the fruit. Marc, eau de vie, armagnac, kirsch are all good alcohols to use. You can continue to add fruits and sugar, but always make sure the alcohol covers all. Seal the jar and set in a dark, cool place; shaking the jar occasionally to help dissolve the sugar.
The melange of fruits and their resulting liqueur can be used over iced creams or custards, or just served in a glass with after dinner coffee.