I was browsing through some magazines this weekend and came across a recipe for a shrub, which is an alcoholic drink with a base of pickled fruit puree. Could you quick pickle fruit for a fun dessert topping I wondered? Time to experiment in the kitchen.
I used red wine vinegar that I flavored with cinnamon, and anise to make pickled raspberries. I LOVED IT. The play of the sour berries against a creamy vanilla ice cream was fantastic. Who knew you could eat “pickles” for dessert?
Pickled Raspberries
¾ cup red wine vinegar
½ cup white granular sugar
1 cinnamon stick, broken into 3 pieces
1 star anise
1 cup raspberries, washed
Place the vinegar, sugar, cinnamon stick, and anise in a small saucepan. Bring to a boil and boil for about 5 minutes, stirring occasionally. Place the raspberries in a glass jar, place the cinnamon stick and anise on top and then and slowly pour the vinegar over the raspberries. Refrigerate for at least 2 hours, but preferably over night. To serve, place vanilla ice cream
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