Brandied Fruit Starter

Discussion in 'Food and nutrition' started by ssmain, Nov 23, 2005.

  1. ssmain

    ssmain Guest

    I found this recipe for brandied fruit starter but wondered whether or not
    the fruit should be in syrup or its own juice.

    Anyone out there know? Is there a rule of thumb pertaining to the types
    of fruit?

    Here's the recipe

    Brandied Fruit Starter

    1 can (about 20 ounces) pineapple chunks, drained
    1 can (about 16 ounces) peach slices, drained
    1 can (about 16 ounces) apricot halves, drained
    1 jar (about 10 ounces) maraschino cherries, drained
    1- 1 / 4 cups sugar
    1- 1 / 4 cups brandy

    Combine all ingredients in a large, clean jar. Stir gently with wooden
    spoon. Cover and let stand at room temperature for 3 weeks, stirring at
    least twice a week. Serve over ice cream or pound cake, use in recipes
    and/or feed as below. Store at room temperature. To keep starter going,
    maintain at least 3 cups of it in jar at all times.

    To feed: Once every 2 weeks, stir in 1 cup sugar and 1 cup canned
    pineapples, peaches or cherries, alternating fruits each time and stirring
    gently. You should not have to add more brandy. (Some recipes alternate
    other canned fruits including fruit cocktail, mandarin oranges and pears.)
    You can delay feeding for a day or two, but should not feed more often
    than every two weeks. Cover starter and let it stand at least 3 days
    before using. (You can tell the fruit is fermented when it is
    translucent.) Stir daily.

    To share: Whenever you have more than 6 cups of fermented fruit, you may
    divide it into two portions of at least 3 cups each. Do this just before a
    normal feeding, then go ahead and feed each portion. Give one portion to a
    friend and keep the other.

    Per 1 / 2 cup: 253 calories, 0 fat, 0 cholesterol, 1 g protein, 58 g
    carbohydrates, 2 g fiber, 8 mg sodium.



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