42 minutes ago, ElsieD said:Thank you for responding. I was hoping someone would.
If I wanted, say, to make blueberry scones and I wanted the berries left whole, what kind of liquid would I marinate them it? Juice? Water? And how much liquid?
I know you didn’t ask me but you can always steam dried fruit to soften, in which case, no need to choose a liquid. Just keep checking til you like the texture.
If I want something quick, I put the fruit in liquid that’s shy of covering and microwave, covered with a silicone lid, for a min or two, stir, let stand covered til I I’m ready for them and drain. If the recipe calls for a liquid, I might use it to keep the flavor.
The choice of liquid is up to you. I like water + a squeeze of lemon for most berries and apricots, orange juice for cranberries, half rum/half water for raisins, port for figs…
