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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 3 |
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Ingredients:
4 ounces (120 grams) stoned muscatel raisins |
2 dried figs, sliced |
1 stick cinnamon |
1/4 of a nutmeg, grated |
2 cloves |
2 blades mace |
1 liquorice stick |
about 2 1/2 cups (568 milliliters) brandy |
a little more than 1/2 cups (140 milliliters) madeira wine |
large pinch saffron |
1 1/2 leaves of 24 carat gold leaf *see note |
*note: ensure that you only use food-grade 24 carat gold. |
Directions:
1. Chop the dried fruit and bruise the spices. Infuse them into the brandy in a stoppered bottle for a week. Strain through a coffee filter. Add 1 1/2 leaves of 24 carat gold leaf and shake or blend until the gold is in tiny fragments. Bottle.
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