French Brandied Fruits
By: Andie Mitchell
Published: Monday, March 22, 2010 - 3:57am

Ingredients




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

Preparation

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 1-1/2-gallon 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. 4 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.

About


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