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Thread: Brandied Fruit Starter

  1. #1

    Default 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
    chunks, drained
    1 (16 oz.) can sliced peaches,
    drained
    1 (17 oz.) can apricot halves,
    drained
    1 (10 oz.) jar maraschino
    cherries, drained
    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.

  2. #2
    Member
    Join Date
    Apr 2006
    Location
    Leavenworth Wa.
    Posts
    234

    Question 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

  3. #3

    Default Brandied fruit....

    Quote Originally Posted by Rovingarcher View Post
    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.

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