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Setting the Fruit

Setting the Fruit

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] 🙂

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About Sarina [4]

Passionate foodie, founder of Trinigourmet and Caribbean Lifestyle Maven. Author of "Glam By Request: 30+ Easy Caribbean Recipes" [5]