4 recipes
Grape clusters layered with sugar, cloves, and vanilla, covered in bitter brandy and left 6 weeks — Central European winter preserve and homemade liqueur.
Whole peaches treated to stay pale, packed in jars with a light rum and sugar syrup — a traditional Central European winter preserve.
Whole pears blanched, steeped overnight in syrup, then preserved in a thickened cognac and rum syrup and pasteurized.
Hungarian plums briefly cooked in a sweet wine vinegar syrup, bottled hot — a classic sweet-sour condiment alongside roasted meats.