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Infused Grappa – – a lovely fall/winter treat

An inspired culinary journey as explained by contributor Jennifer Venter:


From the left: pear, apple/cinnamon, strawberry, apricot

The first time I had a taste of grappa was at Tarry Lodge, in Port Chester, and was pleasantly surprised by the fruit infused flavor. They have a wonderful selection on display that includes strawberry, fig, apricot and many others. I have had limoncello before, which is an excellent summer aperitif, and in comparison, I must say that fruit infused grappa is an excellent choice for the fall or winter.

Grappa is a liqueur, normally clear, that is made from the remains of grapes used in winemaking. Infusing it with dried fruit enhances the existing sweet flavor with sugars and flavors from the fruit.

Recently trying apple cinnamon and fig, I was hooked on the challenge of attempting to make infused grappa myself. Having something so novel and delicious especially around the holidays made it that more inviting to try. Before I move on to the instructions though, I must thank Todd for the guidance in making it. Thank you Todd as always for your patience and help in taking me through the culinary arts!


  • 3 cups of dried fruit (think figs, apricots, apples, pears)
  • 1 liter of good quality grappa


  1.  The container you will need to use is a hermetically sealed jar that is able to hold around two liters. You can find the jars either at the Container Store or online at Amazon. The fruit also needs to be dried. It should not be fresh or canned as the results will not be the same.
  2.  Place the fruit into the jar so it reaches three quarters to the top of the jar and pour the grappa in until it reaches about one inch below the top of the jar. Leave enough space for expansion of the dried fruit, as it will soak up the liquor.
  3.  Close the lid and place the jar on a shelf or counter. The infusion time can take anywhere from six to eight weeks but the longer you leave the fruit in, the better the flavor. As you pass through your kitchen, feel free to give your jar a shake to keep things moving and infused.
  4.  Serve this as a small cordial digestive at the end of the meal as a treat. Your friends will thank you.

Overall, my favorite batch was the fig, but the pear and apple cinnamon turned out quite nice as well. Enjoy!

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