Recipe - Brandied Fresh Fruit Pot

2 cup Oranges, peeled and
sectioned
2 cup Fresh pineapple, chopped
2 cup Pears, pared and chopped
2 cup Fresh peaches, peeled and
chopped
2 cup Grapes, halved
2 One half cup White sugar
2 One half cup Brown sugar, packed
6 Inches stick cinnamon,
broken up
1 pt Apricot brandy, rum or vodka

CANNED FRUIT SUBSTITUTION
2 cup Canned apricots, drained and
chopped
2 cup Canned pineapple tidbits,
drained
2 cup Canned pears, drained and
chopped
2 cup Canned peaches, drained and
chopped
2 cup Maraschino cherries, drained
and quartered
1 Three fourths cup White sugar
1 Three fourths cup Brown sugar, packed
6 Inch stick cinnamon, broken
up
1 pt Apricot brandy, rum or vodka

I am sending this in response to Bill Hatcher's request from "The
Uncommon Cook Book" published by the Art Gallery of Windsor, Ontario.

In large bowl combine fruits and sugars. Let stand 3 hours, stirring once
or twice. Tie cinnamon in cheesecloth bag; add to fruit along with brandy.
Pour into jar and cover loosely. Let stand at least a week, stirring once a
day. An apothecary jar makes an ideal storage container. Yield: 12 cups

To keep starter going: Add 1 cup sugar and 2 cups chopped fruit to replace
every 2 cups of fruit and syrup removed. If only fruit is removed, and you
begin to get too much syrup, add 2 cups of fruit and no sugar. If brandied
mixture will not be used for some time, refrigerate it. Remove and let
stand at room temperature to reactive fermentation.

In winter, the following canned fruits may be substituted for fresh: Follow
method for fresh fruit. Serve over ice cream.

Posted to EATL Digest 23 November 96

Date: Sun, 24 Nov 1996 12:22:29 0800

From: Pat Burrows nomad@NETROVER.COM