Fermented Fruit Topping
This topping is wonderful for dessert on pound cake or ice cream.
- Yields: 3 quarts
- In a saucepan combine brown sugar and water. Cook and stir over medium-low heat until sugar is dissolved; cool. In a 4-quart-tall, nonmetal crock or jar combine fruit; pour in syrup mixture
- Add enough rum to cover the fruit; stir gently to combine. Store, covered, in a cool place overnight. Place in the refrigerator and store, covered, for up to 4 months, stirring occasionally, using portions as desired.* Let fruit stand at room temperature 30 minutes before serving. Makes about 3 quarts mixture.
To replenish Fermented Fruit Topping, add 2 cups chopped fruit and 1/2 cup packed brown sugar to replace every 2 cups of fruit and syrup removed (the top layer of fruit may darken during storage). Store in the refrigerator.
Glue one end of the cord to the center of the jar lid. Wind the cord around to the outer rim, being careful not to overlap onto the ring of the lid. Glue in place. Cut off the excess cord. Tie the remaining cord around the neck of the jar. Glue leaves from artificial fruit to the ends of the cord. Arrange and glue the fruit on top of the cord-covered lid. Place the fruit in the center so the ring of the lid can be removed. Let the glue dry.
Make your own artificial fruit with polymer clay. Use snippets of twigs for stems.
Silicon glue, 1 yard of ivory satin cord, jar of desired sized with ring lid, and artificial fruit.