2018-11-01_The_Simple_Things

Fig & cardamom

brandy

Apple & pear gin

Time to prepare: 10 mins

Leave to infuse: at least a month

75g dried figs, halved

4 cardamom pods

450ml good quality brandy

1 Have a large, clean storage jar with a

tight-seal lid ready. Add the halved

figs to the bottom of the jar along

with the cardamom pods.

2 Add the brandy, stir to submerge

and mix. Seal the lid and store the jar

in a cool, dark place for one month.

3 After a month, taste it and, if you’re

happy with the flavour, strain out the

figs and cardamom, wash the jar and

return the brandy to it or decant into

clean bottles to give as gifts. If you

want a stronger flavour, continue to

infuse and test every few days.

Time to prepare: 10 mins

Leave to infuse: 1 week, daily

tasting thereafter

2 red apples, thinly sliced

1 pear, thinly sliced

60g dried pear halves

500ml good quality gin

1 Have a large, clean storage jar with a

tight-seal lid ready. Slice apples and

pears and place at the bottom of the

jar along with the dried pear halves.

2 Add the gin, stir to submerge and

mix the gin and fruit together. Seal the

lid and store the jar in a cool, dark

place for one week.

3 After a week, taste it and taste daily

(steady now) until you are happy with

the strength of flavour.

4 Strain the fruits from the gin,

wash the jar and return the gin to

it or decant it into clean bottles to

give as gifts.

All the infusions on
these pages are best
ser ved simply to allow
the flavours through,
either poured over ice or
with ice and tonic