- Prep Time: 30 minutes
- Serving: For a Party
Grappa Infuso with Prickly Pear
Tidbits... The brilliant red-orange color of the ripe prickly pears tints the grappa a beautiful color and gives the infusion a sweet flavor. Use a good quality grappa for best results. This recipe was made with Borollo Dry Chardonnay Grappa.
Ingredients
- Grappa - 1 liter unflavored clear
- Prickly pear - 6 ripe and sweet
- Vanilla - 1 stick
- Demerara Sugar - 1 T
Instructions
- Soak the prickly pears in water for 2 hours to soften the spines. With heavy gloves remove skin and save fruit. ( The fruit can be eaten fresh or it makes very good marmalade.)
- The infuso uses only the peels. Pour grappa over peels and seal in a jar in a dark place for 1 week.
- After 1 week, add sugar and vanilla bean, seal again and wait another week. After 2nd week, remove and discard peels, vanilla bean and strain for any impurities then bottle and store in a dark place. If left too long in the sunlight the color can become faded so store in a dark place.
