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That matches my limited experience, thanks! I make liqueurs, but don’t use much fresh fruit. I get a better
flavor with dried, in most cases. I hadn’t thought to try a C mas liqueur, and
don’t have the easy access I used to – but now that you’ve put the idea in my
mind… ~ Stephen From:
nafex-bounces@lists.ibiblio.org [mailto:nafex-bounces@lists.ibiblio.org] On
Behalf Of Lon J. Rombough Don't know if I'd call it
bletting. It's more of a reducing of the acid. The fruit seems to be best after
it falls from the tree and sits for a day or so. It's still a fresh fruit, but
the acid has decreased, making it sweeter and less astringent. I've read that
in eastern Europe such "after ripened" fruit is selected for making a
liquer that is highly prized. |
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