Macerated fruit & citrus

Season fit; fruit is the pour

Moscato is optional, not required. Most tables want water and coffee. If pouring: a dry Riesling leftover from the main.

Holds overnight. Spoon over leftover cake or yogurt. Do not recook the fruit.

• Seasonal fruit4 lb
• Citrus3 ea
• Sugar3.5 oz

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

Nothing cooks, so batch size does not change a cooking time. Chilling does not scale either — it is set by the depth of the container, so a double batch in one deep tub takes far longer than two shallow ones.

1. Read the whole method before you shop. This is a planning recipe for macerated fruit & citrus, not a certified kitchen test.
2. Amounts below are one batch: 10 portions. Build a plan and this card scales itself to it.
3. This dish can be completed up to 1 day ahead. Cold storage is the real limit — do not make it ahead if the fridge is already tight.
4. No heat. Assemble from cold ingredients. Keep covered until service.
5. Holds about 240 minutes once finished. After that, quality drops — do not invent extra time.
6. Drink pairing: Moscato is optional, not required. Most tables want water and coffee. If pouring: a dry Riesling leftover from the main.
7. Leftover route: Holds overnight. Spoon over leftover cake or yogurt. Do not recook the fruit.
8. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.