Rhum Arrangé with Dried Fruits Recipe

Ingredients:

• 1 bottle (700 ml) of white rum (preferably agricole rum or a high-quality rum)
• 50g of dried tropical fruits (mango, pineapple, papaya, or passion fruit)
• 1 vanilla bean (split lengthwise)
• 1 cinnamon stick
• 2 to 3 cloves
• 1 star anise (optional)
• 1 small piece of dried ginger (optional)
• 100g to 150g of sugar (or to taste)
• Zest of one lime or orange (optional)

Instructions:

1. Prepare the dried fruits:

   • If your dried fruits are large (like dried mango), slice them into smaller pieces to help them infuse better into the rum. You can also lightly chop dried pineapple or papaya into bite-sized pieces.

2. Infuse the rum:

   • In a large glass jar or bottle, add the dried fruits, vanilla bean, cinnamon stick, cloves, star anise (if using), and dried ginger (optional).
   • Pour the white rum over the mixture, making sure the fruits and spices are fully submerged.

3. Sweeten the rum:

   • Add sugar to the mixture, adjusting the sweetness to your liking. Stir the mixture to help dissolve the sugar.

4. Let it rest:

   • Seal the jar or bottle tightly and store it in a cool, dark place for at least 3 weeks. Shake the jar gently every few days to ensure the flavors are evenly distributed and to help the fruits release their essence.

5. Taste and adjust:

   • After about 3 weeks, taste the rhum arrangé. If you prefer a stronger infusion, leave it to rest for a longer period. You can also adjust the sweetness by adding more sugar if necessary.

6. Strain and serve:

   • Once you are satisfied with the flavor, strain the rhum arrangé to remove the dried fruits and spices. The infused rum is now ready to be enjoyed.

Serving Suggestions:

• Serve chilled or over ice, and enjoy the tropical, fruity notes that develop from the dried fruits.
• Rhum arrangé with dried fruits also works beautifully in cocktails such as a Mai Tai or Ti' Punch for an extra burst of flavor.

Chef’s Tips:

• Feel free to experiment with other dried fruits such as dried figs, raisins, or dates, to customize your rhum arrangé.
• The longer the rum infuses, the more intense the flavor. If you're in a hurry, you can start tasting it after 2 weeks, but for a full-bodied flavor, 4 to 6 weeks is ideal.
• If you prefer a smoother texture, you can strain the liquid through a fine mesh strainer or cheesecloth before serving.

This rhum arrangé with dried fruits is a delightful and convenient way to enjoy the essence of tropical fruits year-round. The complexity of flavors from the dried fruits and spices will create a rich, unique infusion that adds a touch of the exotic to any gathering.