|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 66g||24%|
|Dietary Fiber 1g||3%|
|Total Sugars 63g|
|Vitamin C 20mg||102%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When summer gives up its bounty of fresh fruit, preserve that sun-kissed flavor in good-quality brandy (for the best results) to be enjoyed year-round on ice cream, pound cake, pancakes, or as is with whipped cream. One of the ways in which fruits can be preserved is in alcohol—no water-bath processing required—and the brandy contributes a wonderful flavor as well.
A single type of fruit can be used, say peaches only or just pears, or a combination of fruits and berries. Berries should be left whole (cherries pitted for easier eating) but larger fruits will need to be pitted and diced and, in the cases of nectarines, peaches, and pears, blanched and peeled. Keep in mind that it takes at least one month for the fruit to be at its best (longer is better), so plan far ahead.
9 cups diced fresh, ripe but not mushy, fruit of choice, such as unbruised pitted plums, peeled nectarines, and peaches, or whole pitted cherries, blueberries, or other berries
5 cups granulated sugar
5 cups firmly packed light brown sugar
4 cups brandy
Gather the ingredients.
Combine fruit and sugars in a very large bowl and toss well.
Cover and let macerate for 1 hour, tossing every 15 minutes.
Divide fruit among 8 sterilized pint jars or a gallon covered crock. Pour in brandy, making sure fruit is submerged.
Cover and store in a cool place for at least 1 month. Since brandied fruit will only improve with age, let flavors develop longer if possible.
How to Use
- Drain 1 cup of the brandied fruit, reserving the liquid, and bake them into a cake mix or cake from scratch, substituting any liquid called for in the recipe with the brandied fruit syrup (the alcohol will burn off).
- Add some brandied fruit to mixed drinks, punch, sangria, or use in a nonalcoholic beverage made with sparkling water.
- Use well-drained fruit as the crowning glory on top of a frosted cake.
- Use as a condiment alongside turkey or other roasts by cooking down the liquid only until thick, and recombining with the fruit.
- Mix well-drained and chopped fruit with softened cream cheese for an interesting cracker-and-cheese plate.
How to Store
The brandied fruit can be stored on a counter. As its contents diminish, just add more diced fruit (2 cups fruit to 1/2 cup each white and firmly packed brown sugar) and brandy to cover.