Brandied Fruit Recipes

FRIENDSHIP BRANDY FRUIT STARTER

Steps:

• TO START: Combine all ingredients in a clean, large glass jar.
• Stir gently with wooden spoon.
• Cover and let stand at room temperature for three weeks, stirring at least twice a week.
• Fruit is fermented when it is translucent.
• CARE AND FEEDING: Stir mixture daily.
• Every two weeks add one cup sugar and one cup of fruit and stir gently. Alternate fruits each time.
• Cover and let stand at room temperature at least three days before using.
• Do not add fruit more often than once every two weeks.
• Do not delay adding fruit for more than one or two days past schedule.
• IMPORTANT: To keep the starter going, retain at least three cups at all times.
• SHARING: Whenever you have more than six cups of fermented fruit, you may divide it into two portions, being sure there are at least three cups in each portion.
• Do this just before you would do a normal feeding.
• Feed each portion.
• Give one portion to a friend (with Care and Feeding directions) and keep one for yourself.
• Search on "friendship fruit" to find recipes that use this.
• There is also a Friendship Sourdough Starter (Recipe #647936) - yum!

FRIENDSHIP FRUIT STARTER

Steps:

• In a large glass jar, combine drained pineapple chunks, drained apricot slices, drained sliced peaches, drained maraschino cherries, brandy and sugar. Stir gently with wooden spoon. Cover and let stand at room temperature for 3 weeks, stirring at least twice a week. Drain and reserve the liquid - This liquid is your starter for the Thirty Day Friendship Cake.

BRANDED FRUIT STARTER

Steps:

• Combine all ingredients in a clean, nonmetal bowl.
• Stir gently.
• Cover mixture and let it stand at room temperature for 3 weeks.
• Stir mixture two times per week.
• Serve fruit over ice cream or pound cake.
• Reserve at least 1 cup of starter mixture at all times.
• To replenish starter, add 1 cup sugar and one of the first 4 ingredients every 1-3 weeks, alternating fruit each time.
• Stir gently after adding fruit and sugar.
• Cover and let mixture stand at room temperature 3 days before using.

BRANDIED FRUIT SCONES

Steps:

• Heat oven to 400 degrees. Line a sheet pan with parchment paper.
• In a medium mixing bowl, combine 3 cups flour, 1/4 cup sugar, the salt, baking powder and baking soda, and whisk to incorporate. Working quickly, rub the cold butter into the dry mixture using your fingers or a pastry cutter. Cut the butter into the flour until the pieces are the size of small pebbles. (Alternatively, use a food processor to pulse the dry ingredients with the butter, to cut the butter.)
• Add the drained brandied fruit and toss to combine. Make a well in the center and pour in the heavy cream. Use a wooden spoon to combine until a shaggy dough forms. Transfer the dough to a work surface and press the clumps together enough to form a slightly uniform piece.
• Lift the dough and flour your work surface. Pat or roll the dough out into an 8-inch square. Use a sharp knife or a bench scraper to divide the dough into 16 square pieces. Transfer the scones to the prepared baking sheet. Brush the tops with heavy cream, and sprinkle with sugar if you like.
• Bake until cooked through and the tops are golden brown, 20 to 22 minutes. Serve warm or at room temperature.

BRANDIED DRIED FRUIT

Steps:

• In a large bowl, combine the currants, cranberries, cherries, pears and apricots. Zest the orange and add the zest to the bowl. Add the lemon, ginger, anise seeds, black pepper, nutmeg, cinnamon and cardamom.
• Juice the orange and add the liquid to the bowl. Add the brandy and stir to combine. Transfer the mixture to a jar, cover and refrigerate. (If you don't have a jar that's large enough, keep the mixture in the bowl and cover with plastic wrap.) Allow the fruit to sit in the liquid for 2 to 14 days before using. The flavor of the fruit, spices and brandy will improve with time. At least once a day, turn the jar upside-down (or thoroughly stir the mixture if it's in a bowl) to make sure all the dried fruit gets coated in the brandied liquid. The mixture keeps in the refrigerator for months, stored in an airtight container.