• 1 lb fresh, seasonal fruit of choice
• ½ lb sugar
• 80-proof alcohol to cover fruit (1-2 cups)

Equipment

• sealable jar or wide-mouthed ceramic pot

1. In a clean jar with a sealable lid (or, in a large ceramic pot), add fruit, then sugar. If using strawberries or raspberries, do not wash (the berries are too porous and will soak up too much water), but hull and/or remove stems and debris. If using larger stone fruits, score with paring knife a few times to allow alcohol to soak into the flesh
2. Add alcohol to cover, but do not stir
3. If making in a jar, repeat this process using these proportions until the jar is full – air space in the jar will cause the fruit to oxidize and not preserve properly. If making in a large pot, keep fruit submerged down into the alcohol by pressing a plate against the top, and build on the mixture as more fruit comes into season
4. Store in a cool, dry place for 4 weeks to 4 months, tasting occasionally
5. Serve as-is, atop cakes, panna cotta or your favorite dessert