Ahh, but it is not destroyed in cooking, just some of it evaporates out...
In a closed system it can't go anywhere. It all got me interested, so I asked a chemist here at work, who said that the alcohol will not be destroyed at those temperatures. Some would escape in vapour on opening the jar, but most would be in the liquid and in particular, the fruit. With sufficient heat (way more than would happen in a water bath) and with other liquids ie water, it may change the type of alcohol - into something toxic to humans - but would not destroy it. He also mentioned that alcohol, or at least the mash ie in distilling, is heated significantly to create it, so the heating does not destroy it. He also added that he may be wrong but will find out...
But yes, no reason to BWB the alcoholic fruit
Still would be interesting to test.
While looking it up I came across this on wikipedia about alcohol in cooking, which suprised me, as I thought most, if not all of it evaporated off:Alcohol in finished food
A study by a team of researchers at the University of Idaho, Washington State University, and the US Department of Agriculture's Nutrient Data Laboratory calculated the percentage of alcohol remaining in a dish based on various cooking methods. The results are as follows:
list]alcohol added to boiling liquid & removed from heat - 85% alcohol retained
alcohol flamed - 75% alcohol retained
no heat, stored overnight - 70% alcohol retained
baked, 25 minutes, alcohol not stirred into mixture - 45% alcohol retained
baked/simmered, alcohol stirred into mixture:
15 minutes 40% alcohol retained
30 minutes 35% alcohol retained
1 hour 25% alcohol retained
1.5 hours 20% alcohol retained
2 hours 10% alcohol retained
2.5 hours 5% alcohol retained.[/list]