Home › The Waldorf Kitchen › Brandied Fruits

Brandied Fruits

Take equal quantities of ripe and sound fruit, such as apricots, peaches and plums, and prick them several times with a fork through to the stones. Put loaf sugar in a lined vessel, allowing one pound of sugar to one pound of fruit, pour in a small quantity of water, just about as much as the sugar will absorb, and place it over the fire until small transparent bubbles rise to the top. Put the mixed fruits into the syrup, and simmer gently at the side of the fire until just beginning to soften, then take it off, as the fruits must still remain firm. Leave them in the syrup until cold, or until the following day, then take them out, and place on a wire-sieve to drain. Boil the syrup until somewhat thickly reduced, and, when it is cold, mix with it an equal quantity of pale brandy. Place the fruit in jars or glasses, and pour the syrup over them.