Tutti-Frutti

Recipe from

Oxmoor House

Ingredients

1 (750 ml) bottle brandy
11 cups sugar, divided
2 quarts fresh strawberries, washed, hulled, and divided
4 cups fresh pineapple cubes
2 cups sliced, peeled fresh peaches
1 (9-ounce) package raisins

Preparation

Ingredients needed over a 5-week period: Week 1 : Combine brandy and 1 cup sugar in a 3-gallon crock; stir well. Stir in 1 quart strawberries. Cover and let stand at room temperature 1 week.

Week 2: Stir in remaining strawberries and 4 cups sugar. Cover and let stand at room temperature 1 week.

Week 3: Stir in fresh pineapple and 4 cups sugar. Cover and let stand at room temperature 1 week.

Week 4: Stir in peaches and 2 cups sugar. Cover and let stand at room temperature 1 week.

Week 5: Stir in raisins. Cover and let stand at room temperature 1 week. Serve over ice cream or pound cake.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1985
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