Time to start preparing adult goodies for the Christmas table

Gin raisins

Cover yellow raisins with gin in an open container covered with a cloth against dust until the gin evaporates.
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Granny Smith is in the Bourbon again. Chunks of 4 Granny Smith Apples soaked in 750ml of Bourbon for 4-5 days makes the bourbon taste better, and the apple chunks are delightful treat to add to other recipes.
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Brandied Apricots (Boerenmeisjes)

1-2/3 cup water
4 cups dried apricots
1 cup white sugar
Zest of 1 lemon
1 cup brandy/cognac

Rinse apricots under running water. Place the apricots in a large saucepan, along with the sugar and water. Soak for 24 hours. Sterilize jar. Remove the lemon zest by slicing the skin off the lemon (you should have three or four strips of lemon skin). Add lemon zest to the saucepan, bring to the boil and then immediately remove the apricots. Place apricots in jar. Reduce liquid until it thickens. Remove from the heat, allow to cool slightly, and add the brandy/cognac. Remove the lemon zest. Spoon the liquid over the apricots and shake. Seal the jars tightly and store in a cool, dark place for 6 weeks before consuming.
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Brandied Peaches (Rumtopf)

1 to 2 pounds (3 to 6 medium), ripe but firm peaches, or enough slices to fill quart jar
2 to 4 cups granulated white or brown sugar
2 cups 80 proof brandy, or as needed

Wash, peel, and pit peaches. Crack 2 pits with a hammer and remove kernels* (optional—the kernels add an almond flavor). Cut peach halves into 1/2-inch wedges or chunks. In a large bowl, toss the peach slices or chunks with sugar until evenly coated. Place peach kernels in a sterilized 1 quart glass jar. Fill with sugared peaches. Pour brandy over peaches to cover by at least 1/2 inch, or to the very top of the jar. You want to keep the fruit submerged in the brandy at all times; if necessary weight the fruit to keep it submerged. Place jar in a cool location (45-65F) for 4 days or up to 4 weeks, and then refrigerate or keep in a cold cellar (40-50F) up to 6 months.

Other fruits that can be brandied this way include Cherries (any variety, stemmed and pitted)
Gooseberries (remove stems)
Grapes (sweet seedless red or green grapes are ideal, pierce once with a small knife or fork)
Nectarines (halves, pitted)
Peaches (remove pits and cut in halves, quarters, or slices)
Pears (cored, peeled & sliced)
Pineapple (remove rind & core and cut in large cubes)
Plums (remove seed and half or quarter)
Red currants (removed from stem)
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Rum infused fruitcake

Find a good quality, ring fruitcake, with a well sealing storage tin. Each day for a month, open the tin and sprinkle the fruitcake with just 1 Tbsp of dark rum. Then reseal the tin. No more or faster or the fruitcake will get soggy. The rum will melt sugars within the cake, which will then crystallize. At the end of the month, cut thin slices from the fruitcake and serve. It packs a punch. Traditionally, a small bowl of whole cloves was kept next to it, so that one can be chewed afterwards, to cover the smell of the alcohol.

bon appetit