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Brandied Fruit Starter Recipe | |
Potpourri | |
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Ingredients:
15 1/4 can pineapple chunks16 oz. can sliced peaches 17 oz. can apricot halves 10 oz jar maraschino cherries (red or green) 1 1/4 c. sugar 1 1/4 c. brandy
Directions:
Drain all fruit; combine all ingredients in clean, non-metal bowl; stir gently. Cover and let stand at room temperature 3 weeks, stirring twice a week. Serve over ice cream or pound cake, reserving at least 1 cup starter at all times. To replenish starter, add 1 c. sugar and any one of the fruits every 1 to 3 weeks, alternating fruit each time; stir gently. Cover and let stand at room temperature 3 days before using. Initial batch makes 6 cups. (Apricot or peach brandy may be substituted, if desired.) | |