Macerate

Culinary definition of macerate:  To soak whole or sliced fruits in alcoholic spirits.                                                                       

C@H FOOD FOR THOUGHT
Maceration almost always happens to fruit, and it generally involves a fine sprinkling of sugar or honey.  The sugar softens the bite of the alcohol and helps thicken the syrupy sauce that results.  Sometimes a wee bit of salt is added as well. 

Strawberries and raspberries are often macerated in Grand Marnier, then served over ice cream.  Left to sit for a spell in the fridge, macerated fruits let quite a lot of flavour out into the syrup, so use neutral spirits like vodka if authentic fruit flavour is your intention. 

Another form of maceration involves crushing, bruising or muddling fruits for use in cocktails, flavoured vinegars, etc.  Dried fruits can also be referred to as macerated fruit, though that is not a popular use of the term.

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