Brandied fermented fruit friendship starter

Ingredients

Quantity		Ingredient
1	cup	Pineapple, crushed
1	cup	Sugar
1	cup	Maraschino cherries
1	cup	Sugar
1	cup	Peaches, sliced
1	cup	Sugar
1½	cup	Starter liquid
2½	cup	Sugar
2½	cup	Sugar
16	ounces	Can crushed pineapple
2½	cup	Sugar
16	ounces	Can fruit cocktail w/juice
2	tablespoons	Brandy
2	tablespoons	Brandy
2	tablespoons	Brandy
28	ounces	Can sliced peaches W/juice
		With juice
10	ounces	Jar maraschino cherries
		Drained, sliced

Directions

TO PREPARE STARTER LIQUID

FIRST 2 WEEK PERIOD

SECOND 2 WEEK PERIOD

THIRD 2 WEEK PERIOD

PREPARE FRUIT FOR 2 CAKES

FIRST 10 DAY PERIOD

SECOND 10 DAY PERIOD

THIRD 10 DAY PERIOD

FIRST TWO WEEK PERIOD: In a gallon jar combine pineapple, 1 cup sugar and 2 Tablespoons brandy. Let ingredients sit in jar for 2 weeks, stirring daily. SECOND TWO WEEK PERIOD: At the end of 2 weeks, add maraschino cherries, 1 cup sugar and 2 Tablespoons brandy. Let all ingredients sit in jar for 2 weeks, stirring daily. THIRD TWO WEEK PERIOD: At the end of second 2 week period, add peaches, 1 cup sugar and 2 Tablespoons brandy. Let sit in jar for another 2 weeks, stirring daily. At end of third 2 week period, separate the liquid from the fruit. The liquid is your starter, and you can use the fruit on ice cream or cake. Now you are ready to prepare the fruit for 2 cakes. DO NOT REFRIGERATE THE LIQUID. FIRST 10 DAY PERIOD In a large gallon jar, place 1-½ cups of the starter liquid, 2-½ cups of sugar and 28 oz can of sliced peaches with juice . Mix well and cover jar with a paper towel. Do not refrigerate or screw a lid on the jar. Stir every day for 10 days. SECOND 10 DAY PERIOD Add 2-½ cups of sugar and 16 oz can of crushed pineapple with juice. Stir every day for 10 days. THIRD 10 DAY PERIOD Add 2-½ cups sugar and 16 oz can of fruit cocktail with juice . Slice contents of 10 oz jar of maraschino cherries and add. Stir every day for 10 days. On baking day, drain the fruit and divide it into 2 equal parts. Save the juice and use it for starter (you will have enough for 5 starters approx 2 cups each). DO NOT REFRIGERATE THE LIQUID, it will stop the fermenting action. Submitted By DOROTHY FLATMAN On 03-27-95

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