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Full Online Book HomeLearning KitchenSauces - Brandied Fruit
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Sauces - Brandied Fruit Post by :liberti Category :Learning Kitchen Author :Unknown Date :March 2012 Read :745

Click below to download : Sauces - Brandied Fruit (Format : PDF)

Sauces - Brandied Fruit

1 can (15 1/4 oz.) pineapple chunks, drained
1 can (16 oz.) sliced peaches, drained
1 can (17 oz.) apricot halves, drained
1 jar (10 oz.) Marachino cherries, drained
1 1/4 cup sugar
1 1/4 cup brandy


Combine all ingredients in a clean non-metal bowl. Stir gently. Cover and let stand at room temperature for 3 weeks.

Stir fruit twice a week.

Serve over ice cream or pound cake.

Reserve at least one cup starter at all times. Then add one cup sugar and one of the fruits every 1-3 weeks. A different fruit each time. Stir gently. Allow to stand at least 3 days in room temperature before using.
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2 Tbsp. cornstarch 1/4 cup brandy, Grand Marnier or other orange liqueur Combine raspberries and sugar in medium-sized saucepan. Dissolve cornstarch in liqueur in small bowl. Stir into raspberries until well combined. Cook over medium heat, stirring frequently until sauce thickens and bubbles, about 5 minutes. Do not overcook. Cool to room temperature. Store in tightly covered container in refrigerator.
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2 cups blackberries 1/2 cup water 1/4 cup sugar 1 teaspoon fresh lemon juice 2 teaspoons cornstarch In a small sauce pan combine 1 cup blackberries, 1/4 cup water, sugar and lemon juice. Stir and bring to a boil. Turn down heat, simmer 7 to 10 minutes. Mix the cornstarch into 1/4 cup water until dissolved and add to blackberry mixture; stir until it thickens, then add the remaining 1 cup berries. Cook 3 minutes on low heat. Makes about 1 cup
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