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Old 09-14-2005, 09:07 AM   #1
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Brandied Fruit

Brandied Fruit
Sometimes in the summer, there is more fruit than we can possibly eat. We might not feel like like doing much with it like canning because we are busy playing golf and skating. Then the easiet thing to do becomes a real treat to perk up winter desserts later on. Get a good size container, either glass or crockery.

Brandy, very fine quality
When the fruits ripen in the summer, fill the container about half full with very good brandy.
Wash the fruit. Peel if necessary and slice if you wish.
Put in containter with 1/6 cup sugar for each cup of fruit. (You might like more sugar, we generally like things not too sweet.)
Make sure fruit is covered with brandy and weight with a plate if necessary.
As the fruits ripen, you can put in whatever you like, cherries, pears, apricots, peaches.
Add more brandy to keep the fruit covered.
Store covered in a dark place.
Use to garnish desserts, spooned over ice cream as a sauce, on dessert crespelli and omelets or with French Toast.
Let cure for a couple of months.
Brandied whole peaches are a spectacular dessert with a little whipped cream .
As you use the fruit throughout the winter keep the remainder weighted with a plate and covered with brandy.
Remove white oxidation from surface from time to time after opening. (It does no harm.)


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Old 09-14-2005, 09:57 AM   #2
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Join Date: Jun 2004
Location: NC
Posts: 3,549
We do something very similar with the fruit we use in our fruit cakes.
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