French Brandied Fruits

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French Brandied Fruits

 

9 cups diced mixed fruit

5 cups sugar

5 cups firmly packed light brown sugar

1 quart brandy

Fruit: strawberries, blackberries, Bing cherries, pineapple,

apricots, peaches, nectarines, seedless grapes, any other seasonal fruit.

 

Prepare fruit. Peaches, nectarines, and apricots should be peeled,

stoned, and chopped. Pineapple should be peeled, cored, and cubed.

Cherries should be pitted. All fruit should be chopped to roughly the same

size as the cherries.

In a very large bowl combine sugars. Add fruit and toss to coat. Cover

the bowl and let stand 1 hour, tossing every 15 minutes.

Transfer fruit to a 1-1/2-gallon crock and pour in brandy. Place a

plate on top to weight down fruit. Store in a cool place. Fruit will be

ready to eat in a month, but definitely improves with age.

Makes about 4 quarts.

Note: More fruit can be added at any time. Toss each 2 cups fruit in 2/3

cup each white and firmly packed brown sugar and add enough brandy to

cover.

 

 

 

 

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