Crinella Family Cookbook
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Other Breads ETC
Odds & Ends
Brunch or Luncheon Dishes
Italian Sauce Recipes
Lower Fat Recipes
Slow Cooker Recipes
Table of Contents
Odds & Ends
Clarified Butter (Ghee)
Dried Lemon or Orange Peel
Cherries in White Rum
Brined Grape Leaves
Home Made Ricotta Cheese
Home Made Mozarella Cheese
Orange Flavored Olives
Home Cured Olives
Sometimes in the summer, there is more fruit than we can possibly eat. We
might not feel like like doing much with it like canning because we are
busy playing golf and skating. Then the easiet thing to do becomes a real
treat to perk up winter desserts later on. Get a good size container,
either glass or crockery.
Brandy, very fine quality
When the fruits ripen in the summer, fill the container about half full
with very good brandy.
Wash the fruit. Peel if necessary and slice if you
Put in containter with 1/6 cup sugar for each cup of fruit. (You
might like more sugar, we generally like things not too sweet.)
fruit is covered with brandy and weight with a plate if necessary.
fruits ripen, you can put in whatever you like, cherries, pears, apricots,
Add more brandy to keep the fruit covered.
Store covered in a
Use to garnish desserts, spooned over ice cream as a sauce,
on dessert crespelli and omelets or with French Toast.
Let cure for a
couple of months.
Brandied whole peaches are a spectacular dessert with a
little whipped cream .
As you use the fruit throughout the winter keep
the remainder weighted with a plate and covered with brandy.
oxidation from surface from time to time after opening. (It does no harm.)
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