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Wine soaked fruit
When you soak fruit in alcohol, it is called macerating. Some berries can be soaked up to 12 hours, but I can usually only wait a few hours before diving into it. Both the fruit and the wine are fantastic afterward. Most cooks macerate fruit with liqueur and sugar. But, I've tried these and liked them:

Blueberries in Merlot wine (soak, then serve with angel food cake or dessert cups and whipped cream... and the wine, of course)
Dark cherries in Pinot Noir
Peach slices in Riesling
Strawberries in Gewurtztraminer