Copyright © 2000 Sarah Phillips Sarah Phillips, Inc. All rights reserved.
When using dried fruit in a baking recipe, soak it first. If not done, it will absorb a lot of water from the recipe's ingredients, which results in a drier outcome.
OPTION 1: FAST SOAK METHOD
Soak the dried fruit using our "fast soak method". Used with the Perfect and Classic Panettone Recipe.
1. Place the measured dried fruit or raisins, golden raisins, and cranberries in a plastic ziptop bag. Add the rum, brandy, and water, or just water and squeeze as much air as possible out of the bag before closing. (This maximizes the surface area contact between the fruit and the liquor, and makes sure no fruit is left dry.)
2. Heat the fruit (with the liquid) in the microwave for 1 1/2 minutes. Remove from microwave and set the sealed bag stand for one hour.
3. Then, drain the fruit, reserving the remaining liquid for the recipe, as flavoring. Use no more than 1 tablespoon.
OPTION#2: SAUCEPAN METHOD
This will soften the fruit and break-up the fruit more than in Option #1
1. Place the measured dried fruit in a saucepan. Fill with enough cold water to cover the fruit.
2. Bring to a slow simmer under medium heat for about 2 - 5 minutes, stirring a few times.
3. Turn off the heat, and drain the fruit.