Lynne's Brandied Fruit
Recipe By: Lynne Rosetta Kasper
Published in: Knoxville News
1/2 cup sugar (depending on the sweetness of the fruit)
1/3 cup water
Peel of 1/2 lemon or 1/4 orange
About 2 inches of a vanilla bean -- split
1/2 teaspoons ground allspice or cinnamon -- a piece of dried chile,
a few black peppercorns or other spices (all optional)
Juice of 1/2 or 1 whole lemon
Brandy for 1 pound of fruit:
2-1/2 cups 80-proof brandy or cognac -- more as needed
Sterilize several glass jars and lids (adding up to 1-quart capacity) in
the dishwasher by running them through the short-wash and dry cycles. In a
2-quart saucepan, combine the sugar, water, citrus peel, vanilla bean and
spices of choice. Bring to a simmer; cook until clear. Cool. Stir cool
syrup and flavorings into 2-1/2 cups 80-proof brandy or cognac. Peel and
slice 1 pound firm-ripe fruit and sprinkle it lightly with fresh lemon
juice. Pack fruit into the sterilized jars, leaving about 1/2-inch
headspace. Pour brandy mixture into each jar, making sure it covers the
fruit. If necessary, top off the jars with more brandy. Seal and store the
jars in a cool, dark place for a minimum of three weeks.
Recipe Notes
One pound of fruit makes about 4 cups.
This is not so much a recipe as a formula. As you use the fruit, make
sure what's remaining in the jar is covered with brandy. You can add
more sugar as desired.
Exported from A Cook's Books -- Recipe management for Macintosh
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/