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Brandy Fruit Pot


2 cup oranges
2 cup fresh pineapple
2 cup fresh pears
2 cup fresh peaches
2 cup fresh cherries or grapes
2 1/2 cup white sugar
6" stick cinnamon
1 pt. apricot brandy

Combine fruit and sugar. Let stand 3 hours. Stirring once or twice. Tie cinnamon in cheesecloth bag. Add to fruit and brandy. Cover loosely and let stand at least 1 week, stirring once a day.

To keep pot going, add 1 cup sugar and 2 cup fruit to replace every 2 cup removed. The fruit pot bay be started at the beginning of the summer with strawberries, oranges and grapes. Add more fruit and sugar as they come into season - e.g. raspberries, peaches, pears, melon balls. Keep refrigerated or in a cold room. You can keep one going all year round in your refrigerator.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.