My sloes get well used...
First I prick them and make sloe gin, in the usual way.
Then, when the gin is ready to be separated from the sloes, I make sloe port (not in the same way as the original article in Post 1... I simply put the 'pre-ginned' sloes into another bottle, top it up with cheap port, and leave it for about 8 weeks. It adds another dimension to the port, and makes the sloes a bit sweeter for the next step...
When the sloe port is ready, I take all the sloes and cut the fruit away from the stone. I then mix the sliced up bits of sloes with melted dark chocolate, a dash of sloe gin and some cream, to make sloe truffles. I usually coat the truffles in another layer of dark chocolate, to hold the slightly gooey truffles mixture in place.
That's it. No waste. Three homemade/home 'enhanced' products.