How to Macerate Fruit

Macerating is the soaking of a fruit in a flavoured liquid so that the liquid penetrates into the fruit, enabling the food to take on the flavour of the liquid. This technique works extremely well with dried fruit, although all fruits can be macerated.

 

Place the fruit to be macerated in a bowl and cover with the macerating liquid.

 

Then use a wooden spoon to mix the fruit and liquid thoroughly making sure all the fruit comes in contact with the liquid. I generally work on enough liquid to almost completely cover the fruit.

 

Now cover the bowl with some cling film and leave the fruit at room temperature for at least 24 hours or as long as required for the fruit to absorb a good proportion of the macerating liquid.