Soaking fruit in blood-orange liqueur makes it even juicier and intensifies the flavor.
- Servings: 12
Source: Martha Stewart Living, June 2010
- 6 cups sliced ripe fruit, such as melon, grapes, plums, nectarines, and berries
- 1/2 cup Solerno liqueur (drinkupny.com) or brandy
Arrange fruit in a shallow nonreactive dish. Drizzle with Solerno liqueur. Let stand, tossing occasionally, for 1 hour.