Syrup-Soaked Dried Fruit for Baking

Cooking method

1. Step 1:

   

   Any dried fruit will work. I used raisins, dried apricots, prunes, cranberries, cherries, figs, and a little homemade candied orange peel (which I made myself).

2. Step 2:

   

   Rinse the fruit well in warm water, pat it dry, and chop any large pieces. Dark fruits like prunes or black raisins are best soaked separately, since they can tint the others, but since I had only a little prune, I skipped that.

3. Step 3:

   

   You can simply cover the dried fruit with a strong (40%) spirit and let it steep—a week or two is ideal—then drain it in a sieve and it's ready (it keeps in the fridge up to a year). But I prefer the syrup-and-spirit version. For the syrup, combine the water, sugar, and spirit in a pan and bring to a boil. Boil for a couple of minutes until the sugar dissolves, then take it off the heat and let it cool COMPLETELY.

4. Step 4:

   

   Instead of water, you can use black or green tea—jasmine- or bergamot-scented tea is especially lovely. Juice works too, though it won't keep as long (the water-based syrup lasts about six months; juice probably less). It's also delicious flavored with spices: cinnamon, nutmeg, cardamom, star anise, cloves.

5. Step 5:

   

   Only once the syrup is fully cool, pour it over the dried fruit and candied peel.

6. Step 6:

   

   Shake well, stir, and leave it at room temperature for the first 12 hours, then refrigerate. The fruit is ready after a day, but it's better to let it steep for a week or two, shaking the jar now and then. It keeps in the fridge up to six months.

7. Step 7:

   

   Mine steeped for a week. Just look at those gorgeous, bright, juicy colors!

8. Step 8:

   

   Before using, drain the fruit in a sieve so the syrup runs off, and it's ready to go.

9. Step 9:

   

   And the aroma is incredible.

10. Step 10:

    

    Just remember that this syrup-soaked fruit is already quite sweet on its own, so you may want to cut back on the sugar in your baking.

11. Step 11:

    

    Don't throw out the syrup—it's still useful. You can pour it over a fresh batch of fruit, add it to dough for Christmas or Easter baking, or use it to soak sponge cakes, pies, and muffins.

12. Step 12:

    

    And here's the final result. Baked goods made with this fruit turn out not just delicious, warmly spiced, and fragrant, but beautiful too—what a striking cross-section. Mmm... it puts you right in a festive mood!