I just bought a lovely batch of pluots, and I'm going to try making some pluot-infused vodka. But I can't decide if I should include (a) all the pluot skin, (b) just some of the skin, or (c) no pluot skin.
The pluot interiors are pinky-yellow and very sweet, but with some tartness to the flesh. The skin is reddish-purple and plum-like in taste (not quite as tart as most plums, though).
What would you do?