Fruit fermentation and cooking

[rickyaifd]

(This may not be the right category for this question, if not, them please move to the proper forum thread)---------Opinions Wanted: I have about 2 pints of blueberries that I thought about fermenting as though I were making a wine or a brandy, then cooking in a fruit cobbler. It has been suggested by a friend that the resulting fruit AFTER fermentation would taste horrible upon cooking. He suggested doing a maceration of the fruit in a neutral base spirit, then cooking from there. What is your all's opinion? Fermenting or maceration?

[Setsumi]

Maceration. Although I would do the cobbler with fresh fruit and do a sauce with the vodka.... no do a sauce and spike it with vodka.

I was introduced to cobbler on this forum, what a treat! I would do a fresh cobbler and drink the vodka after.

[NormandieStill]

With 2 pints of berries I would definitely do a maceration. You're not going to get any decent amount of spirit (after 2 distillations and cuts) from 2 pints without adding serious amounts of sugar and diluting the flavour.

And I would not bother reusing the fruit. At least, not like that. If you've successfully fermented or macerated the berries then you've extracted a big pile of the flavours that you would want to come out when cooking.

We did once reuse sloes after makign sloe gin, but removing the stones and incorporating the flesh into chocolate. The resulting chocolate bars were very tasty, but not worth the ridiculous effort involved. And they were just adding a fruity highlight to the chocolate flavour, not providing the only flavour!

[Demy]

Maceration....forget the post-maceration cooking, the fruit will no longer have any flavour.

[NormandieStill]

I've posted this before but it's relevant to this conversation:

This is a list* of the yield in 52% abv spirits (hearts cut) you can expect to get from 100kg of fruit. Obviously this is approximate but it gives an idea.

*English translation in brackets.
Prune Ordinaire (plums) 8 l
Mirabelle (mirabelle plums) 12 l
Reine Claude (green gage) 10 l
Quetsch (damson) 10 l
Prunelle (sloe) 8 l
Cerise (cherry) 8 à 10 l
Poire (pear) 6 l
Pomme (apple) 6 l
Melon (melon) 10 l
Figue (fig) 10 l
Framboise (raspberry) 8 à 10 l
Groseille (currants) 8 à 10 l
Potiron-citrouille (pumpkin) 8 l