Brandied fresh fruit pot
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Oranges, peeled and sectioned |
| 2 | cups | Fresh pineapple, chopped |
| 2 | cups | Pears, pared and chopped |
| 2 | cups | Fresh peaches, peeled and chopped |
| 2 | cups | Grapes, halved |
| 2½ | cup | White sugar |
| 2½ | cup | Brown sugar, packed |
| 6 | Inches stick cinnamon, broken up | |
| 1 | pint | Apricot brandy, rum or vodka |
| 2 | cups | Canned apricots, drained and chopped |
| 2 | cups | Canned pineapple tidbits, drained |
| 2 | cups | Canned pears, drained and chopped |
| 2 | cups | Canned peaches, drained and chopped |
| 2 | cups | Maraschino cherries, drained and quartered |
| 1¾ | cup | White sugar |
| 1¾ | cup | Brown sugar, packed |
| 6 | Inch stick cinnamon, broken up | |
| 1 | pint | Apricot brandy, rum or vodka |
Directions
CANNED FRUIT SUBSTITUTION
I am sending this in response to Bill Hatcher's request - from "The Uncommon Cook Book" published by the Art Gallery of Windsor, Ontario.
In large bowl combine fruits and sugars. Let stand 3 hours, stirring once or twice. Tie cinnamon in cheesecloth bag; add to fruit along with brandy.
Pour into jar and cover loosely. Let stand at least a week, stirring once a day. An apothecary jar makes an ideal storage container. Yield: 12 cups To keep starter going: Add 1 cup sugar and 2 cups chopped fruit to replace every 2 cups of fruit and syrup removed. If only fruit is removed, and you begin to get too much syrup, add 2 cups of fruit and no sugar. If brandied mixture will not be used for some time, refrigerate it. Remove and let stand at room temperature to reactive fermentation.
In winter, the following canned fruits may be substituted for fresh: Follow method for fresh fruit. Serve over ice cream.
Posted to EAT-L Digest 23 November 96 Date: Sun, 24 Nov 1996 12:22:29 -0800 From: Pat Burrows <nomad@...>