So the best solution is either to
add macerated fruit at the end of churning and eat the ice cream quickly, or serve the fruit as a sauce, which is my usual modus operandi.
Not exact matches
I
add a little sugar to diced strawberries and let them
macerate for a bit.
Add the onion and herbs to the bowl and allow them to
macerate while the potatoes continue to cook.
Two things I've taken to doing in my guac prep: 1) mixing the onion with the lime juice and letting them
macerate for some minutes before mixing in the rest 2)
adding orange juice concentrate.
I've found that by topping the pancake with fresh strawberries (
macerated with just a kiss of honey), you get all of the sweetness you need with
added flavor and nutrients.
But... when I had
macerated the strawberries, and liquidised them with kirsch and cassis, it tasted so damn good I couldn't bear to
add the milk and risk losing that full - on strawberry flavour.
Try
adding a 1 / 4cup of
macerated raisins to kick it up a notch.
Crushed three cloves of garlic and
added to the olive oil allowing the flavors to
macerate over a couple hours before using in the recipe.
The
macerated apricots
add a soft texture and sweetness, and a little liquid which flavored the cake.
To accommodate the dried fruit, I reconstituted the night before in boiling water to cover, and let stand overnight, then drained and
added the sugar and amaretto to
macerate.
At home, I love to
macerate shallots in vinegar, to
add piquancy to salad dressings; and, in winter, I am often to be found slowly sweating onions into a brown, sticky mass, for use in pissaladière, French onion soup and a host of other mouth - watering dishes.
Simply combine dried fruits such as dates, blueberries, cranberries, dark cherries and sultanas with a little lemon juice and zest, gently heat,
add rum or brandy and leave to
macerate a few hours or overnight.
Add rhubarb stalks & berries to stir & gently
macerate.
Add strawberries and let
macerate 30 minutes.
Before
adding them to the toast, in a bowl pour balsamic vinegar over sliced strawberries and
macerate them.
Season to taste or
add some vinegar from the
macerated onions and serve at room temperature.
You could even
add some finely chopped
macerated fig pieces.
Add some chopped
macerated marinated black mission figs from your brandy Asbach Uralt jar.
Add a couple of finely chopped
macerated, marinated fresh black mission figs from your Asbach Uralt cognac jar.
When ready to serve, drizzle a few drops of figgy cognac jus from your Black Mission fig marinating jar onto the gelee, and
add a minced bit of
macerated marinated black mission fig, and top with a bit of the granita, scraped frozen fruit (recipe above).
You can even
add a mashed
macerated fig.