Recipe - Botsford Inns Honey Baked Ham With Cumberland Sauce

Mixed fruit
Peaches
Plums
Apricots
Berries
Cherries
Grapes
Brandy

OR
Dark rum

* Use brandy or rum for this recipe, with ripe, unblemished fruit in
season. Use a crock or jar with tight fitting lid.

1. Remove stems from fruit but leave fruit whole. Peel large fruits such as
peaches, apricots and plums.

2. Place fruit carefully into the container of your choice. Fill the
container completely but without packing the fruit to avoid bruising.

3. Add enough brandy or rum to completely cover fruit. Close container
tightly and store at room temperature. Let stand at least 3 weeks before
using; 4 weeks is even better.

4. As you use the fruit replenish with more fruit and cover with more
brandy or rum.

* Use a variety of fruits and berries. Some suggestions are: peaches,
plums, apricots, grapes, blackberries, raspberries, cherries and
nectarines.

Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium

Serving Ideas : Serve alone or over ice cream or plain cake.

Recipe by: Jo Anne Merrill

Posted to MCRecipe Digest V1 #964 by Dianne Weinsaft dee@ncsi.net on Dec
24, 1997