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Infusion question: pluots with skin, or without?

AnneInMpls Jul 22, 2008 01:43 PM

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

  1. AnneInMpls Jul 30, 2008 04:56 PM

    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
      JMF Jul 31, 2008 06:13 AM

      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.

    2. x
      Xaga Jul 24, 2008 08:19 PM

      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. JMF Jul 24, 2008 06:32 AM

        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
          AnneInMpls Jul 24, 2008 02:50 PM

          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

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