Brandied holiday fruit

Yield: 1 Qt

Measure Ingredient
1 can (33 oz) peach halves,
\N \N Drained
1 can (15 1/2 oz) pineapple slices
\N \N Drained
1 \N Jar (4 oz) maraschino
\N \N Cherries with
\N \N Stems drained
1 cup Granulated sugar
\N \N Brandy


In a one-quart jar, pack peach halves, pineapple slices and cherries in layers adding about ¼ cup sugar with each layer until the fruit reaches the neck of the jar. Pour in enough brandy to cover, stir and seal tightly. Note: As fruit is removed, add equal amounts of fruit and sugar to the jar and enough brandy to cover. Many recipes do not call for the addition of more brandy but.... caution adding two cups of fruit and two cups of sugar no more often than every two weeks Directions from The California Advisory Board for what is call Brandied holiday fruit.

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