Macerate

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The soaking of a fruit in a flavored liquid so that the liquid penetrates into the fruit, enabling the food to take on the flavor of the liquid. Common ingredients used for to Macerate a fruit include juices, sugar, liquor, or syrups that infuse selected flavors into the fruit. As examples, a fruit such as maraschino cherries are soaked in a sugar syrup to Macerate the flesh, adding sweetness and flavor. Similarly, pears are Macerated in wine to prepare the fruit as a flavored dessert. Raisins are often Macerated in brandy or rum to add flavors desired for various recipes, such as fruitcakes and baked breads.

Macerating raisins in brandy

Macerate term - Related Content

Glossary Terms

Maceration

A process, occurring during the fermentation process of wine, where the grape skins and the solids in wine are saturated with alcohol, to extract color, tannin, and aroma.

Carbonic Maceration

The fermentation of uncrushed, whole bunches of grapes in a carbon dioxide soaked atmosphere. The bottom layer of grapes is crushed in the vat by the upper layers of grapes. As a ...