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This recipe is from the May 1991 issue of Gourmet Magazine. The magazine suggests serving this as part of a southern inspired brunch. You will need to allow yourself enough time to make a sugar syrup and allow it to cool (You could do this the day before.) Allow the fruit to marinate in the bourbon mixture for at least 2 hours, preferably overnight.
Units: US | Metric
Serving Size: 1 (86 g)
Servings Per Recipe: 4
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