Fruit Filled Brandy Cups Recipes

BRANDY-SNAP CUPS

Steps:

• Heat oven to 350 degrees. In a medium saucepan combine sugar, butter, molasses, zest, ginger, and cinnamon over medium heat. Bring to a boil; remove from heat. Whisk in flour. Add cognac, and whisk until smooth.
• Drop batter, 1 heaping tablespoon at a time, onto a baking sheet lined with a Silpat baking mat. Prepare only 2 cookies at a time, as they harden quickly once removed from the oven and are difficult to shape.
• Bake for 10 to 12 minutes. Get several custard cups, about 3 inches in diameter and 2 1/2 inches deep, at the ready for molding. Remove snaps from oven, and let cool for 3 minutes. Run a thin spatula all around the perimeter of one snap at a time to loosen the bottom completely. Quickly place the snap, flat side up, over the bottom of a custard cup. Let cool. (If the snap becomes hard before removing from baking sheet, return briefly to the oven.) Repeat with remaining snaps.

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!

BRANDIED FRUIT TOPPING

Steps:

• In a large saucepan combine raisins, mandarin oranges, prunes, sugar and water to cover. Simmer over medium heat until syrupy, about 10 minutes.
• Stir in peaches, pineapple and brandy. Store in refrigerator.

BRANDIED FRUIT COMPOTE

Steps:

• Drain all canned fruit syrup into measuring cup.
• Pour 1/2 of syrup in small sauce pan.
• Add brown sugar, extracts and spices.
• Simmer until reduced by half. Stir in brandy. Place canned fruits in clean quart jar and pour brandy syrup mixture over fruit. Cool and store in refrigerator.

FRUIT-FILLED BRANDY CUPS

Steps:

• Heat oven to 350°F. Lightly grease cookie sheet or cover with cooking parchment paper. In small bowl, mix flour and ginger; set aside.
• In 1 1/2-quart saucepan, heat butter, corn syrup and brown sugar to boiling, stirring frequently; remove from heat. Stir in brandy. Gradually stir in flour mixture. Onto cookie sheet, drop dough by heaping teaspoonfuls at least 5 inches apart.
• Bake 3 to 4 minutes or until cookies have spread into 4- or 5-inch rounds and are golden brown (watch carefully; cookies brown quickly). Cool cookies 1 to 3 minutes before removing from cookie sheet.
• Working quickly, shape each cookie over inverted drinking glass, 2 to 2 1/2 inches in diameter. (If cookies become too crisp to shape, return to oven to soften, about 1 minute.) Let cookies harden; gently remove from glasses; place on cooling racks. Cool completely.
• In 1-quart saucepan, heat white chocolate baking bar and shortening over low heat, stirring constantly, until melted and smooth. Fill each cookie cup with about 1/4 cup berries. Drizzle with melted jam and white chocolate mixture.