Monday, May 19, 2014

Refreshing Reconstitution - Customize Your Dried Fruit

Dehydration of fruits is a tasty concept born of preservation. Due to the concentration in flavor and sugar, it's not pleasing to eat very many without a hunk of cheese, bar of chocolate or handful of nuts to compliment. Mixing them into a backdrop like bread, yogurt, salad or granola is driven by the transformations as you chew. Reconstituting and adding them to a sauce, braise or soup brings depth. I could go on. We all have methods that we know and love, but here's what else.

Ice Wine Vinegar Infused Golden Raisins

I recently discovered that using a rapid infusion technique with golden raisins and ice wine vinegar is delicious. The puffed up former grapes became rebalanced bursting bites that transformed the pasty center into a delightful jam. It became fruit again.

There's lots of potential with infinite combinations of dried fruit and flavored liquid. Maybe a Bloody Mary tomato or olive oil olives? I hope you'll give the process a shot and share what you dream up.

Equipment: 1 pint (1/2 liter) cream whipper, 2 CO2 chargers

Instructions: Add a 1/2 cup of golden raisins to the cream whipper canister. Pour in enough vinegar to cover the raisins. Pressurize the unit with two charges. Refrigerate overnight. When depressurizing, the vinegar will foam so make sure you set up a catch cup. Don't toss the sweetened vinegar. It makes for a great soda.

1 comment:

  1. Can't wait to try this. I want to make vanilla ice cream with chunks of dried apricots rehydrated with Dehydr8 vinegar, maybe with Macadamia nuts ,think it will taste amazing. Also thinking of trying candied ginger infused with white verjus for a garnish with a Bourbon verjus cocktail, so many ideas from this, thanks!