After gathering a bumper harvest of strawberries in the spring I turned to a handful of tried and tested jam and drink recipes to process the bulk of them, but I also had a go at something new: strawberry infused bourbon.
Most of the fruit infused liqueurs I make include some sugar but this time I simply filled a couple of jars with strawberries, added bourbon until the jar was full and then forgot about them for a couple of months.
By the time I came to strain them the strawberries had imparted a beautiful rosy pink hue and although the aroma was still unmistakably that of bourbon, my nose couldn’t help but detect a subtle fragrance of fresh strawberries as well. On the palate it was smooth and delicious with the delicate hint of strawberries balancing well with the bourbon base. I wouldn’t recommend using an expensive small batch artisan bourbon for this but use something half decent and drinkable.
All in all, a fine drink for early summer sipping but it was crying out for a suitable accompaniment. Having just picked up some Georgia pecans at my local farmers market I quickly whipped up a batch of buttered pecans to nibble while enjoying my new fruity tipple.
8oz soft brown sugar
3oz unsalted butter
1/2 teaspoon cream of tartar
2 fl oz water
Heat the oven to 350F. Put the pecans in a single layer on a baking sheet and put them in the oven for 10 minutes until toasty and aromatic.
Put the sugar, butter, cream of tartar and water in a heavy bottomed pan and place over a low heat, stirring until the sugar has dissolved.
Line a baking sheet with parchment paper. Dip each pecan in the hot sugar mix to coat and then put on the baking sheet to cool. Leave for at least an hour before enjoying. If you don’t devour them immediately they will last at least a week in a cool place.