Spiced Plum and Nectarine Vodka Infusion
Plums and nectarines contain vitamin C, though its amount in the infusion after heating and straining is unknown. Chili adds a gentle warming finish; fruit carbohydrates move into the liquid, so serve portions of about 30 ml.
Wash and dry the nectarine (600 g) and plum (120 g). Cut the fruit into large wedges without cracking the stones.
Divide the fruit among three clean jars suitable for a water bath, about 500 ml each. Combine it with erythritol (30 g) and chili pepper (1 g)—adjust the amount to taste—then pour in the vodka (600 g). Loosely close the lids so air can escape during the bath.
Prepare the infusion in a sous-vide water bath at 60°C for 3 hours. Keep it away from open flames. Carefully lift the jars out using oven mitts and allow them to cool completely for about 60 minutes; do not open them while hot.
Strain the infusion through a fine sieve or filter, transfer it to a clean bottle, and place it in the refrigerator. Serve in small portions of about 30 ml: fruit carbohydrates move into the liquid, and the amount per serving depends on the filtered yield.
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