soaking prunes in liquor
Tue, 09/01/2009 - 05:57
Hi all, I have a question that I'm brooding over.
I have a one kilo bag of dried prunes which I will like to make use of in the baking of quick bread and etc.
I will like to soak them in liquor to enhance the flavours. However, my liquor collection while it is expanding remains rather small at the present moment.
I have only Kahlua, Grand Marnier and Cognac to choose from.
Which do you think will work the best for soaking the prunes in??
I await brilliant suggestions from you guys!!
Hey there Mrs Ergül
Best bet is to go with a clear spirit. Cognac is one of the base spirits that Grand Marnier is made from, and either will do nicely - it just depends on which flavour you'd prefer (or which one you have more of)! Hope that helps.
shez x
visit me at: www.onebitemore.com
Hi all, I have a question that I'm brooding over.
I have a one kilo bag of dried prunes which I will like to make use of in the baking of quick bread and etc.
I will like to soak them in liquor to enhance the flavours. However, my liquor collection while it is expanding remains rather small at the present moment.
I have only Kahlua, Grand Marnier and Cognac to choose from.
Which do you think will work the best for soaking the prunes in??
I await brilliant suggestions from you guys!!
I think maybe orange or apple juice would be better than Kahlua, Grand Marnier and Cognac for normal quick bread. Certainly Cognac and prunes is a classic combination for desserts etc. Kahlua Prunes is also great with ice cream and is a well know dessert. Also a Prune tart soaked in Grand Marnier/Kahlua is well know also.
If you are doing a sweet quick bread Kahlua or Grand Marnier would be better, coganc can be bitter in this situation.
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I vote for Kahlua. Today I baked a challenge recipe (The Bread Baker's Apprentice) and used some dried cranberries that were infused with Kahlua. There are pics on my blog for reference.
FYI: I soaked the cranberries for a few days, they utilized every bit of the liquor and gave the bread a wonderful, unique taste.
www.coffeegrounded.wordpress.com
It is not the bread that was delivered, but the baker who crafted it.
Hi all!
Thank you for such great information!
shez, I had not known the relation between Grand Marnier and Cognac! Thanks!!
Audax, I will keep in mind the various combinations and the respective uses! The prune tart sounds great. Do you have a recipe for that??
CoffeeGrounded, yeah, I was thinking of soaking them for at least a week too. I'll be checking out your blog real soon!