Re: Buddha's hand liqueur & Starfruit pickles

Oh Jim, this sounds like something I make.  It's a variation of  the 
traditional German Rumtopf (Rum pot) only with exotic fruits.  Very  
tasty......especially on ice cream or pound cake.  In the traditional one  adds the fruits of 
the season continuously with  Rum and rocksugar, to a huge pot that one has 
sitting in the  cellar.  In Germany one can buy these pots that are made for 
this.   Unfortunately here there are no cellars, no pots, etc......so I make a 
variation  that I keep in the frig instead and add exotic fruits to it.  Still 
can  keep it for months.
I use starfruit, kiwi, lychee, longan, pineapple, etc.  
 
Noreen
zone 9
Texas Gulf Coast
 
 
In a message dated 12/27/2005 11:02:28 PM Central Standard Time,  
gardenchat-owner@hort.net writes:

About a  year ago, I put a smallish Buddha's hand citron in a pint jar 
then filled  the jar with 153-proof grain alcohol. I thought it was 
about time to test  this concoction Xmas day, so I poured a liqueur 
glass [about an ounce, I  guess] full, screwed up my courage, and tasted 
it. Terribile!

So  today--thinking the idea was good, just the results were not--I 
dropped a  sugar cube in an empty liqueur glass and then half-filled the 
glass with  the concoction, and topped it off with about as much water 
as there was  booze. Much better; not bad, in fact, but no triple sec.

Made a jar of  my first-ever starfruit pickles today. Raw pack, hot 
syrup. They're  supposed to age in the fridge for a  month.

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