Saturday, July 10, 2010

Macedonia di Frutta - Macerated Fruits

Everything sounds sooo much better in Italian, doesn't it? Macedonia di Frutta makes me think of Italy in the late spring, drinking prosecco, eating fantastic food in a lovely piazza.  Macerated fruits does not sound nearly as interesting, but  "a rose by any other name...is still as delicious. You can make this with any combination of fruits that are in season.  Last night, I made it with cantelope, peaches, bananas, and a small cheat--canned pineapple. It was wonderful and refreshing. You can serve it plain or, gilding the lily, over ice cream or sorbet. It's a wonderful way to use up small amounts of fruit.  The important fruits to have are oranges and lemons. After that, it's up to you.

The basis for this recipe came from Marcella Hazan's The Classic Italian Cookbook.

For 8 or more
1  Cup freshly squeezed orange juice

Grated peel of 1 lemon
2-3 tbl freshly squeezed lemon juice
1/2 cup white wine (If you don't have it, increase the OJ to 1 1/2 cups)
2 apples
2 pears
2 bananas
1 1/2 lbs of assorted other fruits
6 tbl - 1/2 cup sugar, to taste
1/2 cup maraschino liqueur (or use the juice from maraschino cherries or Grenadine liqueur)

Peel, seed, slice/chop all the fruits into bite-size pieces.  As you prepare the fruit, add it to the orange and lemon juices so that it won't turn brown. Mix all together. Cover and refrigerate at least 4 hours or even overnight.  Mix well before serving.

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