Recipe by Chef Regina V. Smith
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.
- 1⁄3 cup sugar
- 2⁄3 cup water
- 1⁄2 cup Bourbon
- 2 tablespoons of fresh mint, minced
- 4 cups fresh fruit, such as orange sections, seedless grapes, sliced strawberries and sliced peaches
- mint sprig (to garnish)
Directions See How It's Made
- In a small saucepan comine the sugar and the water. Bring to a boil, stirring until the sugar is disolved, and simmer it for 4 minutes. Let the sugar syrup cool.
- In a large bowl, stir togehter the sugar syrup, bourbon, minced mint and the fruit, and chill the fruit, covered, stirring it 2 or 3 times, for 2 hours or overnight.
- For service, garnish the fruit with the mint sprigs.