"Carol" > wrote in message
om...
> I've made the usual liqueur mixtures but this summer in a preserving
> frenzy decided to try this recipe from Patricia Wells "At Home in
> Provence." The abbreviated version follows:
>
> "Chantal's Bachelor's Confiture"
>
> 2 pounds mixed fresh fruits with pits (preferably stone fruits)
> About 1 quart Sugar Syrup (2 pounds sugar to 1 quart water)
> About 1 quart vodka
>
> Layer fruit in a large wide-mouth jar. Halve or quarter as needed.
> Do not peel fruits and do not discard pits. Pour equal portions of
> sugar syrup and alcohol over the fruit.
> I guess my first question is "Is this a viable recipe"?
> Carol

This sounds more like Rumtopf to me. I make fruit liqueurs. I wash the
whole fruits, put them in screwtop jars, cover with our version of Everclear
(vodka often result in a bitter product for some reason.) For 6 weeks I
turn and jiggle the jars everyday. After 6 weeks, I strain off the alcohol
and THEN add simple syrup to taste, and since I do not like them very sweet,
I add enough mineral water to bring the potion down to a reasonable level.
I aim for about 20%, because my guests have to drive home after a meal with
wine followed by these liquers. YMMV. This process takes 2 people and
sometimes 2 days, because it is 95% alcohol to start and you have to taste
it, add, keep records. Your tongue can go to sleep and to finish a few
batches can put you under the table in no time. We spell each other to
allow recuperation of the tastebuds.
I bottle and cork it and wait another +- 2 months before serving. It is as
sharp as a knife when just done. A cloudy layer forms in the bottom, but it
is just pectin sediment and not harmful.
I have made syrups with the fruit left and they were nice. I don't see why
you couldn't just sugar the fruit and freeze it. Frankly, most of the
flavor is in the alcohol. If you got yeast action, it was the fault of the
sugar, and it may be OK, but it isn't my aim to make bubbling fruit mash.