furiously

OK, I've found a pectinase based enzyme product called "pectinex" from http://www.ncbe.reading.ac.uk/ncbe/materials/PDF/Price08.pdf that will dissolve the the skins and peel of a number of fruits, although i'm unsure of it's suitability as a food grade substance. even though it is classified as food grade.

I'm looking for a recipe for a liquor that helps dissolve the skins of certain soft fruits. I know a few restaurants use one for grapes and plums. any ideas?? as yet I've drawn a blank. I know a couple of chefs that have used it, but do not know what was in it ( it came down from the lab)!! I don't think that this is a caustic (lye) solution, as no kind of neutralisation was described to me, plus I'm sure that this would cause some flavour impairment. I'm thinking along the lines of a natural, enzyme based solution of some kind. but any suggestions would be welcome.