Invite a few friends over, or just get up and get moving! Soon your home will be filled with the sweet smell of this dessert and the worries of the day will melt away.
Liquor-Soaked Foods
There are a variety of uses for liquor-soaked foods and if you haven’t tried even one, then you’re in for a treat. From fruit in adult beverages to desserts, or for use in cooking—the possibilities are virtually endless.
I’ve included a few amazing combos to try out and get you rockin’ and rollin’.
How about an adult beverage? Pineapple and vodka make for a dynamic duo. Feel free to freeze the infused pineapple chunks to add to a summer favorite of mine—sangria. Not only does it taste oh-so-good, but it keeps your drink chilled for longer.
How about simmering a dish in some wine? The function of wine in cooking is to intensify and enhance the flavor and aroma of your dish. One I love is mushrooms and red wine. The key to cooking with wine is to simmer with the food, or sauce, to accent those flavors.
When baking with liquor, it goes beyond flavor. Alcohol has the added benefits of changing texture and moisture. Adding alcohol to the crust of a pie or a tart will create a nice, flaky dough.
How about a rich and mouth-watering cake? The addition of liquor in the cake not only gives you multidimensional flavor but makes for a moist bite!
Winter Fruit Pie: A Berry Tradition
Fruitcake, calling all fruitcakes…
No, not you, although I’ll proudly own being a bit of a fruitcake! I’m actually talking about the history of fruitcakes and all fruit and nut desserts, as this is the foundation of where this little love affair with my winter fruit pie first emerged from.
The name “fruitcake” can be traced all the way back to the Middle Ages where hunters would sustain themselves with the addition of barley mash, seeds, fruits, and spices that would provide nourishment during long trips from home.
As time went on, different types of fruit were added, soaked in sugar, or in alcohol. The sugar and alcohol allow fruitcake to last a long time. They also result in a rich and dense cake which is my favorite kind of cake!
Tea Pairings
One of my favorite teas to pair with this winter fruit pie is our Peach Bellini herbal tea. The fruity pieces of strawberry, mango, papaya, apricot, pineapple, and peach really help the orange flavor within this dessert to pop.
Remember what we discussed above—the level of flavor intricacy alcohol adds. Well, this is what I’m talking about. These fruit pieces really pull out and accent the depth of flavor buried within this pie. It’s so yummy!
Another great go-to is our Full Moon Chai. The splash of vanilla butternut extract to Plum Deluxe’s signature masala vanilla chai tea adds great depth and warmth that compliments the sweet fruit and nutty flavors of this winter fruit pie just perfectly.
Winter Fruit Pie Recipe
Crust Ingredients
- 1/2 cup butter, softened
- 4 ounces cream cheese, softened
- 1 cup flour
- Grand Marnier or Triple Sec to cover dried fruit
- 1 cup pecan halves
- 1/4 cup dried blueberries
- 1/4 cup dried cranberries
- 1/4 cup golden raisins
- 1/2 cup fresh blueberries
- 3/4 cup fresh or frozen cranberries
- 3 large eggs
- 3/4 cup packed brown sugar
- 3/4 cup light corn syrup
- 2 tablespoons flour
- 1 teaspoon grated orange zest
Crust Directions:
In a small bowl, beat butter and cream cheese until creamy; gradually add flour and mix well. Cover and refrigerate for one hour.
Remove from fridge. Press onto the bottom and all the way up the sides of your greased 9” tart pan.
Filling Directions:
In a small bowl, add your dried blueberries, cranberries, and golden raisins and mix and cover with Grand Marnier or Triple Sec. Let soak overnight, or a minimum of six hours.
Remove your fruit from the liquor and place your liquor-infused fruit, pecans, and fresh blueberries and cranberries together in a bowl. Combine well.
Fill the empty tart shell with the fruit and nut mixture.
In a small bowl, whisk the eggs, brown sugar, corn syrup, flour, and orange zest; pour over your fruit and nut mixture. *Note: You will have some remaining and that is okay. Pour evenly until it fills to just below the edge of your tart rim, ensuring that it doesn't overflow.
Chill again until firm, about 10-15 minutes, while the oven preheats to 350 degrees.
Bake 40-45 minutes, rotating halfway through.
Your pie is done when it is no longer runny in the center and your crust and pecans are a nice golden brown.
Remove from oven and let cool on a rack before removing from the tart pan.
Spoon some fresh whipped cream on for an added touch of fun. You may serve warm or at room temperature.
Store in the refrigerator—if it makes it that long!
