Options

Format:
Include:
PRINT
See more
Brandied Fruit Starter

Brandied Fruit Starter

Oxmoor House JANUARY 1984

  • Yield: 4 cups

Ingredients

  • 1 (15 1/4-ounce) can pineapple chunks, drained
  • 1 (16-ounce) can sliced peaches, drained
  • 1 (16-ounce) can pear slices, drained
  • 1 (10-ounce) jar maraschino cherries, drained
  • 1 cup sugar
  • 1 cup brandy

Preparation

Combine all ingredients in a large glass mixing bowl; stir gently. Cover and let stand at room temperature 3 weeks, stirring fruit twice a week. Serve fruit over ice cream or pound cake, reserving at least 1 cup of fruit mixture to use as a starter at all times.

To replenish starter, add 1 cup sugar and one of the first 3 ingredients every 1 to 3 weeks, alternating fruit each time; stir gently. Cover and let stand at room temperature 3 days before using.

advertisement

Go to full version of

Brandied Fruit Starter recipe

advertisement