Boozy Concord Grapes OR
Brandied Plums OR
FRUIT preserved in alcohol makes a marvelous dessert topping, spooned over ice cream, poundcake, panna cotta or ricotta, and it has other uses:
BOOZY FRUIT TART Line a tart pan with sweet tart dough and fill with frangipane. Top with pieces of fruit and bake until golden.
CAKE GLAZE Mix the liqueur with enough confectioners? sugar to make it thick and creamy, but still runny enough to pour, then spoon it over simple cakes.
CLAFOUTIS Use preserved Concord grapes in place of cherries.
COBBLERS, CRISPS AND PIES Add pieces of boozy fruit to fresh fruit.
DRUNKEN FOOL Pur?e the fruit and gently fold into whipped cream, to taste. Chill before serving.
FRUITY APERITIF Put a piece of fruit and a little of its liqueur in the bottom of a flute and top with sparkling wine.
HAIR OF THE DOG MUFFINS Add diced fruit to your favorite muffin recipe. If you are planning to serve these for breakfast, note that much, but not all, of the alcohol will evaporate.
ROASTS Warm brandied plums or Concord grapes and serve with roasted pork, chicken, duck, quail or venison.
TIPSY TRIFLE Use pieces of fruit in a traditional custard-and-cake trifle.
UPSIDE-DOWN TIPPLE CAKE Sprinkle a well-buttered cake pan with brown sugar, then layer with slices of drained fruit. Cover with your favorite butter cake batter and bake until done. Serve with cream whipped with a little of the fruit liqueur.