Sunday, October 29, 2006
In the course of making holiday fruitcakes, we macerated pecans with brandy. This morning, I happened to taste the residual liquor from the jar in which the pecans were macerated. It is absolutely delicious. It is what Frangelico wishes it were. I am going to have to start making this myself, by macerating pecans (with a bit of candied citron, probably) in brandy for about seven days, then filtering off.
Posted by Kelly Kinkade at 9:56 AM