Brandied fresh fruit pot

1 Servings

Ingredients

Quantity Ingredient
2 cups Oranges, peeled and sectioned
2 cups Fresh pineapple, chopped
2 cups Pears, pared and chopped
2 cups Fresh peaches, peeled and chopped
2 cups Grapes, halved
2½ cup White sugar
2½ cup Brown sugar, packed
6 Inches stick cinnamon, broken up
1 pint Apricot brandy, rum or vodka
2 cups Canned apricots, drained and chopped
2 cups Canned pineapple tidbits, drained
2 cups Canned pears, drained and chopped
2 cups Canned peaches, drained and chopped
2 cups Maraschino cherries, drained and quartered
1¾ cup White sugar
1¾ cup Brown sugar, packed
6 Inch stick cinnamon, broken up
1 pint Apricot brandy, rum or vodka

Directions

CANNED FRUIT SUBSTITUTION

I am sending this in response to Bill Hatcher's request - from "The Uncommon Cook Book" published by the Art Gallery of Windsor, Ontario.

In large bowl combine fruits and sugars. Let stand 3 hours, stirring once or twice. Tie cinnamon in cheesecloth bag; add to fruit along with brandy.

Pour into jar and cover loosely. Let stand at least a week, stirring once a day. An apothecary jar makes an ideal storage container. Yield: 12 cups To keep starter going: Add 1 cup sugar and 2 cups chopped fruit to replace every 2 cups of fruit and syrup removed. If only fruit is removed, and you begin to get too much syrup, add 2 cups of fruit and no sugar. If brandied mixture will not be used for some time, refrigerate it. Remove and let stand at room temperature to reactive fermentation.

In winter, the following canned fruits may be substituted for fresh: Follow method for fresh fruit. Serve over ice cream.

Posted to EAT-L Digest 23 November 96 Date: Sun, 24 Nov 1996 12:22:29 -0800 From: Pat Burrows <nomad@...>

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