Q: I made a double batch of fruitcake, but still have about 3 cups of rum-soaked dried fruit puree left.
Any good ideas of how to use this up?
Sent by Beth
Editor: Beth, one idea is to simmer your rum-soaked fruit with a little sugar and turn it into a sauce. This could be spooned over ice cream or folded into whipped cream for an easy dessert.
For an extra-special brunch, you could also use your fruit as the filling for cinnamon rolls. Mix any leftover liquid after draining with confectioner's sugar for a quick glaze!
Readers, any other ideas for using up this leftover fruit?
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You could make stollen:
http://www.foodnetwork.com/recipes/saras-secrets/stollen-recipe/index.html
I've also seen cookie recipes with candied fruit, but haven't tried them myself.
Make some homemade ice cream and throw it in. I would imagine it would be yummy.
Or make pancakes studded with rum soaked fruit for post New Year's Eve brunch.
How about dropping a spoonful into a nice stemless wine glass before pouring in sparking water (or sparkling alcohol)? Could be good. Never tried it.
Could it be cooked down into a fruit syrup of some sort? You could spoon over ice cream, pound cake, etc.
Ahh, it's already pureed. I missed that the first time I read it. :) Interested to hear how you use it up.
My family always made fruitcake cookies instead of traditional fruitcake. I think they're much tastier than fruitcake. We never used pureed fruit, only whole pieces, but if it works for fruitcake, it should work for cookies too. If you do an internet search for "texas lizzies" you'll find many variations of the recipe. If you're sick of fruitcake by now, the cookies freeze really well.
Invite me to dinner?
put it in oatmeal in the morning!
The rum soaked fruit would be great in these shortbread cookies: http://everybodylikessandwiches.com/2010/12/cranberry-rum-shortbread-cookies/
I recently made some marzipan stollen ice cream:
http://dicedtomato.blogspot.com/2010/12/marzipan-stollen-ice-cream.html
You can just swirl the puree through the ice cream along with chunks of marzipan and maybe some orange peel. You don't even have to make your own, just buy a pint of french vanilla ice cream and swirl in the fruit and marzipan!
If you have enough freezer space then freeze it for next year.
love the oatmeal idea!
also what are your thoughts on infused alcohols? I say soak some more rum in your rum fruit!
I have the same thing. My plan is to mix the rum-soaked fruit with dried (and possibly fresh) apples and make something resembling mincemeat pie. Or maybe mincemeat empanadas.
You could make a rum truffle - mix up a chocolate gananche - stir the fruit mix through the ganache , roll into balls or cornells and dip in some reserved ganache or melted choclate.
I enjoy putting rum-soaked fruit in brownies. Figs are especially good.
Ok, so it's a year later and I'm still staring at this jar of fruit. Since I'm making fruit liqueurs as holiday gifts this year, I'm thinking of adding brown sugar and more rum to make fruitcake liqueur. Can't be worse than peanut butter vodka.