: Using the Fruit soaked in vodka Does anyone have recommendations on using the fruit that has infused vodka? Can you bake with it or reuse it in any other way?

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Just to add to Chris‘ answer:
You can also use fruit that have soaked much longer.
A classical „Rumtopf“ fills up with fruit during the Year and the strawberries that come in first are generally much sought after.
In my region of Germany (and in many others with different namens) there are „Burenjongs“ and „Burenwichies“ which are raisins (Burenjongs) and apricots (Burenwichies) that where traditionally soaked in spirits (rum usually) when a women knew she was pregnant and then was served after the baptism(sp?) of the child.

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If it's only been soaked briefly, these options might be for immediate eating even if they'd otherwise keep. They're necessarily fairly general solutions as I don't know what sort of fruit you've got.

Drain well and cover in dark chocolate. This works best for pieces that are 1-2 bites; smaller would be nice to eat but fiddly to make. Very good with cherries, damsons or sloes, but if the stones are still in, bite carefully.
Serve on top of ice cream, or as part of a sundae. If you're feeling fancy, use some of the vodka, thickened, add a sauce. I've done this with the blackcurrants from making creme de cassis, as well as with commercial cherries in spirits.
Drain well and bake into a fruit cake. You probably want to start with a recipe using fresh fruit (as opposed to dried).
Mix with apples in a pie/crumble (or even without the apples if you've got a lot).
Garnish hot chocolate, or even try blending and stirring in (an idea for an experiment, but a shot of fruit spirits is great in hot chocolate).