Brandy fruit pot recipe
Brandy Fruit Pot recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
|4 large||oranges, nectarines, or tangerines according to size, peeled and segmented|
|1 large||fresh pineapple, skin and core removed, cut into cubes|
|4 large||pears, cored and sliced|
|4 large||peaches, stoned, skinned and sliced|
|400 g||cherries or grapes|
|600 ml||peach or apricot brandy|
|2 stick(s)||cinnamon, about 3 inches, 7.5cm long|
You will need a large jar or plastic container, of about 4-5 litre capacity.
Wash and dry all soft fruits before use. Place the fruit and sugar in the container and allow to stand for about 3 hours, and stir or toss every hour. Place the cinnamon in a muslin bag and place that in the container and finally pour in the brandy. If the fruit is not fully submerged, add enough brandy to cover.
Cover the container loosely with cling film or foil and store in cool place for at least a week. Stir the contents once each day. In especially warm weather, refrigerate the fruit pot. If you want to keep it going long-term, refrigerate.
Start eating after the 7th day. By that time the contents will have matured and flavours exchanged.
To top up, for every 500ml of contents removed, add 240g of sugar and about 400-500g of fruit. If the level appears to drop, add more fruit. You can vary the fruit as it comes into season and thus may include strawberries, raspberries, blackberries, melon balls, mango and almost any other fruit. You may also want to add a little more brandy from time to time. Small or sour fruits such as blackcurrants or cranberries are probably best avoided.
About the recipe:
This can be kept going all year round provided that you top it up every time some is used and it is kept refrigerated.
ca. 1 hr
Tags: recipe, Brandy fruit pot recipe, diy, how to cook, prepare Brandy fruit pot recipe Recipe type: xarchivexFind more recipes on thesmartcookiecook.com