I wanted to let you know October 20th is the perfect excuse to indulge Brandied Fruit as we celebrate National Brandied Fruit Day and have this boozy, sweet treat that’s been steeped in tradition for centuries.
For those of us who aren’t familiar with Brandied Fruit I wanted to let you know Brandied Fruit is made by soaking fruits like cherries, peaches, apricots, or pears in brandy and sugar, creating a rich, syrupy delight that can be enjoyed on its own or used to elevate desserts, cocktails, and even savory dishes.
Here are a few fun ways to celebrate #BrandiedFruitDay:
Bake a brandied fruit pie or add Brandied Fruit to a spice cake for a warm, autumnal flavor.
Top your ice cream or yogurt with a spoonful of brandied cherries or peaches.
Mix up a cocktail using brandied fruit syrup for a twist on classics like the Old Fashioned. Sounds interesting. Doesn’t it?
Make a batch of Brandied Fruit to gift—because brandied fruit jars make beautiful homemade presents for the holidays.
Friendship Brandy Fruit Starter
This is a progressive recipe that ferments fruit in brandy over time. It’s called “Friendship Fruit” because you can share the starter with friends!
Ingredients
- 1 (20 oz) can pineapple chunks, drained
- 1 (16 oz) can peach slices, drained
- 1 (10 oz) jar maraschino cherries, drained
- 2 cups granulated sugar
- 2 cups brandy
Instructions
To Start:
- Combine all ingredients in a large clean glass jar.
- Stir gently with a wooden spoon.
- Cover and let stand at room temperature for 3 weeks, stirring at least twice a week.
- Fruit is ready when translucent.
Care and Feeding:
- Stir daily.
- Every 2 weeks, add:
- 1 cup sugar
- 1 cup fruit (alternate types: apricots, mandarin oranges, pears, etc.)
- Let stand at least 3 days before using.
- Always keep at least 3 cups of starter in the jar.
Sharing:
- When you have more than 6 cups, divide into two jars (minimum 3 cups each).
- Feed both portions and gift one to a friend with instructions.
FYI: Branded Fruit ie fermented fruit is not suitable for children unless used in baking due to the alcohol content.
Would you like a variation with fresh fruit or one that’s ready in less time? Leave me a comment with what you’re looking for and I will get to work on it.
Thank you,
Glenda, Charlie and David Cates
