These dried fruits and nuts preserved in whisky syrup just scream Christmas. The smell of the spices, the taste of the squishy soft fruits and the crunch of nuts. Oh and did I mention the Scotch!
Dried Fruits and Nuts Preserved in Whisky Syrup
I’m starting to make my foodie gifts for Christmas and these whisky fruits and nuts are one of my favourite things to make and go down a treat with family and friends. Especially my brother who would probably be happy with a hamper full of these and nothing else!
This is a really recipe to bring together, the most important thing is that it takes time for everything to come together so you will want to set it aside for a month before you give it as a gift. Now is the time to make your whisky fruits and nuts in time for Christmas.
Ingredients
You will need lots of lovely dried fruits for this.
I’ve opted for figs (remember to snip off the tough stalks), apricots, prunes and sultanas.
Go nuts!
I’ve also used walnuts for a bit of nuttiness and crunch. You can use hazelnuts, or pecans. Whatever nuts you like really. A mix of nuts is good here too.
Other ingredients
Tea (yes, you read that right), sugar, water and of course that all-important whisky.
How to make whisky fruits and nuts
Soak all the fruits and nuts overnight in strong tea then next day drain and layer them in a large sterilised jar.
Gently heat water with the sugar till it has dissolved then boil for 10 minutes to create a sugar syrup. Mix this with the whisky and pour over the fruit.
Seal the jar and put it away in a cupboard for 2 weeks to mature.
How long does this keep?
Your fruits and nuts preserved in whisky syrup will keep for up to a year in a cool cupboard. Once opened store in fridge and use within a month.
How to serve these fruits and nuts
You can serve these with really good quality vanilla ice cream as a super quick and easy pudding. They are also great with a slice of good old fashioned apple pie. Pumpkin pie would be good here too.
Try adding a small bowl to your festive cheeseboard too of course.
Serve these whisky fruits and nuts with cheese or over ice-cream or with an apple pie.
This recipe comes from my eBook Gourmet Gifts For Christmas along with lots of other fun and creative recipes.
Looking for more super easy foodie gift ideas? Then check these out before you go;
Cranberry Christmas Gin Liqueur
Traditional English Potted Cheese
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Finally, if you do try this dried fruits and nuts preserved in whisky syrup recipe don’t forget to leave a comment/rating below. I love hearing from readers and respond to everyone as soon as I can. Want more Larder Love, then follow me on Instagram, Facebook and Pinterest and sign up for my newsletter and get free ebooks too.
Dried Fruits and Nuts Preserved In Whisky Syrup
Ingredients
- 150 g/5oz dried figs stalks removed
- 150 g/5oz dried apricots
- 150 g/5oz dried prunes
- 50 g/2oz sultanas
- 50 g/2oz walnut halves
- 500 ml/15fl oz tea made with 2 tea bags
- 300 ml/10 floz whisky
- 70 g/3oz caster sugar
- 100 ml/3 1/2fl oz water
Instructions
- Soak fruits and nuts overnight in the tea then drain and layer in large jar
- Heat water and sugar till dissolved then boil and simmer 10 mins to create sugar syrup
- Add whisky to syrup and pour over fruits in jar and seal
- Set aside in cupboard for 2 weeks to mature
- Will keep for up to a year
Sounds yummy! Why do you soak in tea? Can you roast the nuts, and if so, would you roast them before or after the tea soak?
Hi Edue
You are soaking them to plump up the fruit and infuse everything with the taste of the tea itself. If you want to roast the nuts do so before the soaking process though this isn’t something I do myself. Hope this helps.
K
Dry fruits are naturally healthy and yummy but the way you make this recipe makes them more delicious.
Hi George
Glad you like the recipe so much. Merry Christmas!
K
Hi, can we use these whisky/scotch soaked nuts and dries fruits to make plum/Christmas cake?
Hi Palak
Yes, you could but there is more liquid in here than you would want for normally soaked fruit for a cake so drain excess off. Hope this helps
K