French brandied fruits

Yield: 32 Servings

Measure Ingredient
9 cups Diced mixed fruit (see
\N \N Directions)
5 cups Sugar
5 cups Firmly packed light brown
\N \N Sugar
1 quart Brandy

Fruit suggestions: strawberries, blackberries, Bing cherries, pineapple, apricots, peaches, necatarines, seedless grapes, any other seasonal fruit.

1. Prepare fruit. Peaches, nectarines, and apricots should be peeled, stoned, and chopped. Pineapple should be peeled, cored, and cubed. Cherries should be pitted. All fruit should be chopped to roughly the same size as the cherries.

2. In a very large bowl combine sugars. Add fruit and toss to coat. Cover the bowl and let stand 1 hour, tossing every 15 minutes.

3. Transfer fruit to a 1-½-gallon crock and pour in brandy. Place a plate on top to weight down fruit. Store in a cool place. Fruit will be ready to eat in a month, but definitely improves with age.

Makes about 4 quarts.

Note: More fruit can be added at any time. Toss each 2 cups fruit in ⅔ cup each white and firmly packed brown sugar and add enough brandy to cover.

Recipe By : the California Culinary Academy From: Cindy@... (Cindy Johnston File

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