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8.1.6 Brandied Fruit, i.e. Tutti-Frutti.




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This article is from the Food Preserving FAQ, by Eric Decker ericnospam@getcomputing.com with numerous contributions by others.

8.1.6 Brandied Fruit, i.e. Tutti-Frutti.

From: Teresa Bruckner :
I've not tried the following yet: { Exported from MasterCook Mac }

Bottomless Brandied Fruit Crock
mixed fruit: peaches/ plums/ apricots/ berries/ cherries/ grapes.
brandy OR dark rum [vodka, Marsala, Madeira, and good sherry work
too--LEB

* Use brandy or rum for this recipe, with ripe, unblemished fruit in season.
Use a crock or jar with tight fitting lid.

1. Remove stems from fruit but leave fruit whole. Peel large fruits such as
peaches, apricots and plums.
2. Place fruit carefully into the container of your choice. Fill the
container completely but without packing the fruit to avoid bruising.
3. Add enough brandy or rum to completely cover fruit. Close container
tightly and store at room temperature. Let stand at least 3 weeks before
using; 4 weeks is even better.
4. As you use the fruit replenish with more fruit and cover with more brandy
or rum.

* Use a variety of fruits and berries. Some suggestions are: peaches, plums,
apricots, grapes, blackberries, raspberries, cherries and nectarines.
[Another variant: sprinkle granulated sugar between the layers of fruit
before you pour the liquor. Brown sugar might work particularly well with
rum, if you are using that.--LEB].

 

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