Smoking Fruit

Abstract

Fruit and warm water are added to a vessel in a smoker, together with brown sugar and/or white sugar. The mixture of fruit, water, and sugar is smoked in the smoker until the fruit softens to the touch; the smoking step generally is performed such that the water is maintained at a temperature from 50° C. to 80° C. (approx. 122° F. to 176° F.) and generally lasts about two hours. The fruit is then simmered in a syrup formed from the water and sugar, with the syrup covering the fruit during the simmering step; generally, the fruit and syrup are simmered until the syrup begins to boil, typically at approximately 104° C. (219° F.). After simmering, the fruit and syrup are optionally separated. The process produces both treated fruit and syrup possessing a smoky flavor.

Dependencies are inferred from the claim text.