Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
New Italian Sauce Recipes
New Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
People
Family Photos
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Odds & Ends
White Sangria
Clarified Butter (Ghee)
Dried Lemon or Orange Peel
Brandied Fruit
Cherries in White Rum
Dried Mushrooms
Brined Grape Leaves
Home Made Ricotta Cheese
Home Made Mozarella Cheese
Orange Flavored Olives
Lemon-Lavender Marmalade
Home Cured Olives
Citrus Roses
2005 Sauvignon Blanc
2005 Glissando
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Brandied Fruit
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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.
Fruit
Brandy, very fine quality
Sugar
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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
wish.
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.)
Make sure
fruit is covered with brandy and weight with a plate if necessary.
As the
fruits ripen, you can put in whatever you like, cherries, pears, apricots,
peaches.
Add more brandy to keep the fruit covered.
Store covered in a
dark place.
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.
Remove white
oxidation from surface from time to time after opening. (It does no harm.)
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