Alcohol - good preservative for fruit. It promotes their storage at all not worse than vinegar, sugar, oil, fat or a brine. Conservation in alcohol – a great way to diversify your desserts and aperitifs.
First of all, you have to choose fruit. The basic rule is to choose good and ripe fruit, without damages.
For preparation of a dessert it is possible to use various fruit and hard alcoholic drinks. Historically it developed that local fruit and local hard alcoholic drinks for this purpose use: cherry in cherry fruit liqueur, grapes in cognac, tangerines in orange liqueur, prunes in Armagnac, etc. So easier and cheaper.
Fruit need just to be washed up. If fruit with large stones, then a fruit halve and delete a stone.
Then put fruit in a clean can, sugar them (about 250 g of sugar on kilogram of fruit). Then fill in them with strong alcoholic drink 40 ° until fruits completely plunge.
Then to bank hermetically close and overturn several times that sugar was dissolved. During the first several days stir up to bank regularly. Then time will make everything for you: at least 30 days are necessary prior to tasting, but maybe it is more (3 months for plum, 6 months for cherry).
Thus fruit remain very long. It is preferable to store banks in the dark. If it is necessary, add alcohol to your canned food as fruit absorb alcoholic drink.
There is one more way of preparation of fruit in alcohol, such as plums. In a basin bring to the boil 500 ml of water from 250 g of sugar. Let's prokipet within 2 minutes, then dip fruits within a short period of time that they became covered by a syrup film. Using a spoon skimmer transfer them to banks. Let's cool down, then fill in fruit with strong alcohol and close to bank.