Mary's Rum Raisin Liqueur Extract

Extracto de licor de pasas y ron Mary's

Mary es una de las maravillosas integrantes de nuestro grupo privado de Facebook, Making Vanilla Extract by VanillaPura . A principios de esta semana, publicó su receta sobre extracto de licor de ron y pasas. Este es un extracto muy versátil y se puede utilizar en muchos panes y postres. Estamos muy emocionados de compartir la receta en sus propias palabras.

LICOR DE RON Y PASAS

Ingredientes

  • 2 tazas de pasas (o pasas doradas o arándanos secos o….??)
  • 3 y 1/2 taza de agua
  • 2 ramas grandes de canela
  • 2 Cucharadas de jengibre cristalizado picado
  • 1 vaina de vainilla VanillaPura , cortada en cuartos
  • 2 tazas de azúcar granulada (yo usé mi azúcar de vainilla)
  • 2 tazas de ron (yo uso Bacardí Gold)
Instrucciones
  • Agrega las pasas, el agua, las ramas de canela, el jengibre y la vainilla en una olla sobre la estufa.
  • Llevar a ebullición en una cacerola grande.
  • Reduzca el fuego, cocine a fuego lento durante 20 minutos.
  • Agrega las 2 tazas de azúcar granulada a la olla, revuelve hasta que se disuelva.
  • Alejar del calor.
  • Agregue 2 tazas de ron
  • Déjalo reposar toda la noche.
  • Ahora saco la canela y las vainas de vainilla y vierto las pasas y el ron en un frasco de vidrio de medio galón.
  • Déjalo reposar al menos un mes.
Cuando estoy listo para embotellar, cuelo las pasas y lleno 2, 16 oz. botellas con el licor
y uso las pasas en una infinidad de recetas (helado de ron con pasas, arroz o budín de pan).
Para servir licor, puedes verterlo en un vaso de cordial y añadir unas pasas.
Esta receta es sólo el comienzo... agregue trozos de nuez moscada, vainas de cardamomo rajadas, use whisky en lugar de ron, sustitúyalo por cerezas secas...
¡HAZLO TUYO!
— VanillaPura Pro
Etiquetados: extract rum raisin
Artículos más antiguos volver al Extraer recetas Artículos más recientes

Comentarios

Do you have to keep this refrigerated? TIA

— Joan Pravato

Have you tried using dried cherries with this recipe? just curious thank you

— George

Is this an extract or a drink?

— Valerie Mease

I used ground ginger and it is delicious. You use 1/8 teaspoon of ground ginger for every 1 tablespoon of crystalized ginger. I have used it in both batches I have made one with raisins and one with dried cranberries.

— Sue Smith

Lee, you can find crystallized ginger anywhere, I’m sure your local grocery store has it. This recipe looks amazing.

— Alicia

Oh my this sounds awesome except for raisins. I would try it with the cranberry as I love them so when I do will let you know how it goes. Need to find our where to get that ginger.

— Lee Schultz

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