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Australian Gourmet, December 1979/January 1980
Some tastes make such a vivid and lasting impression that they can be retrieved from the memory and enjoyed all over again. Writing this recipe brings it all back, the sensuous, heady perfume, the concentrated perfection of ripe summer fruit.
Rum, vodka or brandy is the best substitute for the French eau-de-vie.
Berries (strawberries, cherries, raspberries, redcurrants, blackcurrants)
Stone fruit (peaches, nectarines, apricots, plums)
Sugar
Alcohol
First, sterilise a very large, wide preserving jar. Strawberries will probably be the first layer, followed by cherries and raspberries. Wash fruit, dry and remove stems—for cherries cut the stalks to about 0.5 cm. Weigh the fruit, and for each variety add the same weight of sugar and cover with alcohol. If you’re lucky you might find redcurrants and blackcurrants for the next layer. Then stone fruit, probably peaches and nectarines followed by apricots and plums. Choose the most highly perfumed fruits; aroma is far more important than appearance. Make sure the alcohol covers all the fruit.
Seal well and find a good hiding place where the confiture can mature in cool, dark conditions for at least three months.
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