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Brandied fruit. - Mrs Beeton comes to Eljay

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November 18th, 2005

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05:03 pm - Brandied fruit.
Fruit preserved in alcohol makes wonderful, easy-to-make special desserts. Fabulous over ice cream or alone with cream. Almost any fruit can be preserved in spirit and almost any spirit can be used. The combinations of flavours is endless.

This is the basic recipe for brandied fruit, substitute the spirit for another as required. For instance you would use rum if preserving Raisins for home made rum and raison ice cream. You can use Kirsch, vodka or flavoured liqueurs and like Frangelico and Cointreau. Fortified wines like Madeira and Sherry work really well also.


~ Prepare a heavy syrup by boiling 1 cup of sugar with 1 cup of water.
~ Pack the prepared fruit into thoroughly cleaned and sterilized jars.
~ Add suitable whole spices if desired such as whole cloves, cinnamon quills, slivers of ginger, star anise, vanilla pods.
~ Spoon 2-3 generous tablespoons of brandy (or your chosen liqueur) over the fruit.
~ Fill jars to 1cm from the top with the sugar syrup.
~ Place lids loosely on jars then put on a rack or on crumpled foil in a large pot and add bath temperature water up to the necks of the jars. Cover the pot and bring to a gentle boil, leave for around 20 minutes then carefully lift out onto a board or some newspaper and tighten lids to seal or cover with cellophane. You may need to ladle out some water if the jars are hard to grab.

Store in a cool place. Jars sealed with lids will keep up to a year, those sealed in cellophane will keep up to 6 months if the fruit is all covered in alcohol, exposed fruit will set off the fermentation process.

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