I have a recipe for panettone that calls for dried fruit to be soaked in pernod. I really don't like the taste of licorice and would prefer my bread not to have that ouzo/absinthe taste to it. Does anyone know what I should use instead? I have cognac and rum as well as some other pretty standard booze.
Or should I just leave it out? I thought it would be nice to have a little alcohol in the fruit because it smells so nice while it's baking (and heck, it's the holidays), but if others have had more luck leaving it out I'll just use water.