I am chasing liquor soaked fruit recipe that I tasted at a wedding at Perona Farms in NJ. I have had my fair share of fruit soaked in alcohol, ie watermelon with a hole punched in it and a bottle of vodka turned upside down, and other chopped fruits soaked in liquor....but these fruit were different. None of them tasted very strong of alcohol. None had freezer burn as if had been pre frozen, and all were so strong that the chef said each one was like taking a shot of vodka. Of the slices of fruit, pineapple soaked in rum, apple soaked in gin, and a few other slices, all of them still held their structural integrity and were still enjoyable to eat.
Does anyone have any additional methods to soak fruit to make it come out like this?