Traditional Eastern European Brandied Fruit Recipe
This is normally prepared in July when most of the fruits are in season...or early fall.
Serve room temperature or warmed over pound cake slices or ice cream or get dramatic and serve a la flame' over crepes!
Makes 8 pint jars
- 9 cups diced fruit of choice (cherries, blueberries, plums and peeled nectarines and peaches)
- 5 cups granulated sugar
- 5 cups firmly packed light brown sugar
- 4 cups (or more as necessary) good-quality brandy
- In a very large bowl, combine fruit and sugars, tossing well. Cover and let marinate 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 one month. Since the brandied fruit will only improve with age, let the flavors develop for more than one month. (Some of the best I ever had aged for 3 months...was *droolishess*!)
- Once aged, store the brandied fruit 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.
2 and 3 will follow as soon as I dig out my recipe book