Brandied Tutti Frutti Recipe
An empty belly is a great cook and Brandied Tutti Frutti Ii is a great way to fill it. Fruits is the main ingredient in this Brandied Tutti Frutti Ii. A great Side Dish recipe is one like this. There is no bigger sin than reading this recipe of Brandied Tutti Frutti Ii and not trying it out.
Ingredients
1 pint cognac
1 pint peeled, sliced pineapple
1 pint strawberries
1 pint cherries
1 pint raspberries
1 pound apricots
1 pound nectarines
1 pound peaches
1 pint grapes
Sugar
Directions
1. Into a stone crock of at least two and one-half gallons capacity, pour the cognac. Add the pineapple and an equal amount of sugar. Cover the crock tightly.
2. As each fruit comes into season, add it with an equal weight of sugar. Stir up the sugar from the bottom every three or four days to dissolve the sugar. If at any time fruits float in the syrup, weigh them down with a plate and non-metal weight.
3. When the juice ceases to bubble after the last addition of fruit and sugar, transfer the fruit and syrup to sterile jars and seal.
2. As each fruit comes into season, add it with an equal weight of sugar. Stir up the sugar from the bottom every three or four days to dissolve the sugar. If at any time fruits float in the syrup, weigh them down with a plate and non-metal weight.
3. When the juice ceases to bubble after the last addition of fruit and sugar, transfer the fruit and syrup to sterile jars and seal.
