Thursday, December 1, 2011

Brandied Fruit (Traditional and Quick recipes) - Margaret Ullrich

This should be started 4 weeks in advance.
Perfect for New Year's Eve.

Keep it at room temperature in plain sight.
This has to be stirred every day.
Throughout the whole month.

Well, you have to do some work to get free booze.


                        Brandied Fruit

Place ingredients in a 1 quart container with a loose fitting lid.
DO NOT use a metal container.

1  8 3/4 oz. can sliced peaches, drained and cubed
1  8 oz. can pineapple chunks, drained and halved
6 red maraschino cherries, halved
1 1/2 Cups sugar
1 1/4 Tablespoons dry yeast

Two weeks later, add
1  8 oz. can pineapple chunks, drained and halved
12 red maraschino cherries, halved
1 Cup sugar

Two weeks later, add
1  8 3/4 oz. can sliced peaches, drained and cubed
1 Cup sugar

Serve over ice cream, pudding or cake.

****
If you're in a rush, here's an alternative.
But you have to buy real booze.
And you still have to stir.
Hey, nothing's perfect.


                        Quick Brandied Fruit

Place ingredients in a 1 quart container with a loose fitting lid.
DO NOT use a metal container.

Use EITHER combination:
Mix together in container

3/4 Cup sugar
1 Cup fresh or dried fruit
or
1/3 Cup sugar
1 Cup drained canned fruit

Let the fruit and sugar sit 1 hour.
Cover fruit with any spirit.
Cover and store in a cool dry place.
Stir daily for 1 week.

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