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Infusion question: pluots with skin, or without?

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I just bought a lovely batch of pluots, and I'm going to try making some pluot-infused vodka. But I can't decide if I should include (a) all the pluot skin, (b) just some of the skin, or (c) no pluot skin.

The pluot interiors are pinky-yellow and very sweet, but with some tartness to the flesh. The skin is reddish-purple and plum-like in taste (not quite as tart as most plums, though).

What would you do?

Thanks,
Anne

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  1. To make it more complex I would personally use the skin. But why not make two batches to see how much bitterness and complexity the skin vs no skin has.

    1 Reply
    1. re: JMF

      Hey, I like that approach! Then I can sample twice as much each day. (I usually sip a half-teaspoon daily, just to see how it's coming along.) Thanks!

      Anne

    2. I guess one question I'd have is can the alcohol absorb astringency? I find that pluot and plum skins are sometimes a little astringent which may not be what you want. Though, with the skins, you get the tartness and other wonderful flavors.

      1. Well, I made my pluot infusion, and it's been resting for a few days so far. I nibbled the pluots as I was cutting them, and I decide that I definitely *had* to include the skin. The pluots were very, very sweet (I used sugar something pluots from Twin Girls Farms) that some tartness is definitely required.

        So far, at day two of steeping, I'm pleased with my decision. The vodka is delicious already, and it definitely won't need any added sweetener.

        Now, if only I can save some pluot vodka for the winter. It'll definitely be a lovely reminder of summer...

        Anne

        1 Reply
        1. re: AnneInMpls

          I might add a 1/2 tsp. of lemon juice (acid) immediately to prevent browning from oxidation. Give it 1-2 weeks, gently shaking each day, and then remove the fruit and filter slightly. Then taste test to see if it needs to be balanced with more acid or sugar.