Brandy Fruit Pot Recipes

Steps:

• TO START: Combine all ingredients in a clean, large glass jar.
• Stir gently with wooden spoon.
• Cover and let stand at room temperature for three weeks, stirring at least twice a week.
• Fruit is fermented when it is translucent.
• CARE AND FEEDING: Stir mixture daily.
• Every two weeks add one cup sugar and one cup of fruit and stir gently. Alternate fruits each time.
• Cover and let stand at room temperature at least three days before using.
• Do not add fruit more often than once every two weeks.
• Do not delay adding fruit for more than one or two days past schedule.
• IMPORTANT: To keep the starter going, retain at least three cups at all times.
• SHARING: Whenever you have more than six cups of fermented fruit, you may divide it into two portions, being sure there are at least three cups in each portion.
• Do this just before you would do a normal feeding.
• Feed each portion.
• Give one portion to a friend (with Care and Feeding directions) and keep one for yourself.
• Search on "friendship fruit" to find recipes that use this.
• There is also a Friendship Sourdough Starter (Recipe #647936) - yum!

Steps:

• In a large saucepan combine raisins, mandarin oranges, prunes, sugar and water to cover. Simmer over medium heat until syrupy, about 10 minutes.
• Stir in peaches, pineapple and brandy. Store in refrigerator.

Steps:

• Combine fruit and sugar.
• Let stand 3 hours.
• stirring once or twice. Tie cinnamon in cheesecloth bag.
• Add to fruit and brandy.
• Cover loosely and let stand at least 1 week, stirring once a day.
• To keep pot going, add 1 cup sugar and 2 cup fruit to replace every 2 cup removed.
• The fruit pot may be started at the beginning of the summer with strawberries, oranges and grapes.
• Add more fruit and sugar as they come into season - e.g.
• raspberries, peaches, pears, melon balls.
• Keep refrigerated or in a cold room.
• You can keep one going all year round in your refrigerator.

Steps:

• Prepare peaches (dip peaches into boiled water, then into ice-cold water--skins will slip off; then halve and twist to remove the pit).
• Make a syrup with the sugar & water in a large sauce-pan; stir mixture until it boils.
• To the boiling syrup, add peach halves and extract.
• When fruit is cooked (5-7 min), remove pan from heat, drain (reserve); cool fruits and spoon carefully into prepared jars.
• Half fill jars with reserved syrup, run a butter knife down the jar to remove air bubbles; fill jars to the top with BRANDY.
• Seal jars with lids, shake gently to mix syrup and brandy.
• Store in a cool dark place--use within six months.
• I've also added a pinch of cinnamon and cloves with VERY good results.

Steps:

• Tip the madeira cake and nuts into a medium bowl. Drizzle over the brandy and stir well. Divide the mixture between 6 large tumblers, then top with compote and custard.
• Break the bars of nut brittle into a food processor and blitz until crushed quite finely. (You can prepare to this stage up to two hours before serving.)
• When ready to serve, sprinkle a thick layer of crushed brittle on top of each tumbler.

Steps:

• Drain all canned fruit syrup into measuring cup.
• Pour 1/2 of syrup in small sauce pan.
• Add brown sugar, extracts and spices.
• Simmer until reduced by half. Stir in brandy. Place canned fruits in clean quart jar and pour brandy syrup mixture over fruit. Cool and store in refrigerator.