Setting the Fruit
Posted By Sarina On August 16, 2007 @ 12:10 am In techniques,thoughts | Comments Disabled
My fruit jar for this year’s December black cakes [1]is slowly but steadily rising. Whenever I buy dried fruits I set aside half of what is leftover into the jar and top it up with rum or cherry brandy (depending on what I have on hand). The fruits are so macerated that they almost melt on my tongue upon contact. This is the first time that I am soaking my fruits this far in advance and I’m already finding it a rewarding (and economical) experience 
More update pics as the bottle fills
On an unrelated note, anyone know where I can get tamarind locally? I’m having no luck getting my hands on some. I have stuff I wanna make! Let me know your suggestions [2] 
About Sarina [4]
Passionate foodie, founder of Trinigourmet and Caribbean Lifestyle Maven. Author of "Glam By Request: 30+ Easy Caribbean Recipes" [5]
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[1] black cakes : http://www.trinigourmet.com/index.php/trinidad-black-cake/
[2] Let me know your suggestions: http://www.trinigourmet.com/?p=1663&preview=true#respond
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[4] Sarina: http://trinigourmet.com/index.php/author/sarinanow/
[5] "Glam By Request: 30+ Easy Caribbean Recipes": http://www.GlamByRequest.com
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