Brandied Fruit Starter
With a little patience you can have a really different and tasty desert. I use the following recipe to make the brandied fruit.....
BRANDIED FRUIT STARTER
1 (15 oz.) can pineapple
1 (16 oz.) can sliced peaches,
1 (17 oz.) can apricot halves,
1 (10 oz.) jar maraschino
1 1/4 c. sugar
1 1/2 c. brandy or 1/4 tsp. Dry yeast
Combine all ingredients in bowl; stir gently. Cover and
let stand at room temperature 3 weeks, stirring fruit twice a
week. Serve fruit over ice cream or pound cake, reserving at
least 1 cup of starter at all times.
To replenish starter, add one cup sugar and 1 of the
first four ingredients every 1 to 3 weeks: pineapple chunks,
sliced peaches, apricot halves or maraschino cherries, alter-
nating fruits each time. Stir gently. Cover and let stand at
room temperature 3 days before using. Yield: 6 cups.
You can either use the brandy or not, my most recent batch I just used the yeast and it's quite tasty, it's whatever works for you. I would like to hear if anyone else has some variations to this recipe and/or what they think of it.
That sounds really good.
I'll have to give that a try.The yeast sound more better.I know when I open my sourdough start, the aroma is wonderful.Do you refridgerate after 3 weeks?I would think the first 3 weeks it has to ferment...right? G
I found it usable in about nine days. I kind of prefer the yeast over the brandy but other folks go for the brandy. Do not put it in a refridgerater it better to keep it at room temperature so that it can continue to ferment.
Originally Posted by Rovingarcher