Recipe - French Brandied Fruits

9 cup Diced mixed fruit (see
Directions)
5 cup Sugar
5 cup Firmly packed light brown
Sugar
1 qt Brandy

Fruit suggestions: strawberries, blackberries, Bing cherries, pineapple,
apricots, peaches, necatarines, seedless grapes, any other seasonal fruit.

1. Prepare fruit. Peaches, nectarines, and apricots should be peeled,
stoned, and chopped. Pineapple should be peeled, cored, and cubed. Cherries
should be pitted. All fruit should be chopped to roughly the same size as
the cherries.

2. In a very large bowl combine sugars. Add fruit and toss to coat. Cover
the bowl and let stand 1 hour, tossing every 15 minutes.

3. Transfer fruit to a 11/2gallon crock and pour in brandy. Place a plate
on top to weight down fruit. Store in a cool place. Fruit will be ready to
eat in a month, but definitely improves with age.

Makes about 4 quarts.

Note: More fruit can be added at any time. Toss each 2 cups fruit in 2/3
cup each white and firmly packed brown sugar and add enough brandy to
cover.

Recipe By : the California Culinary Academy

From: Cindy@sierra.Uucp (Cindy Johnston

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip