Brandied Fruit
Preserve the essence of summer with this luscious Brandied Fruit recipe, a delightful medley of peaches, pineapple, and cherries infused with smooth brandy and a touch of citrus brightness from freshly squeezed lemon juice. This make-ahead treat requires no cooking, relying on time and a bit of sugar to transform ripe, vibrant fruits into a rich, syrupy indulgence that grows more flavorful with each passing day. Perfect as a topping for desserts like ice cream or pound cake, stirred into cocktails, or even baked into tarts, this versatile recipe is your ticket to a pantry staple bursting with flavor. With just 30 minutes of prep and a few weeks of patient waiting, you’ll have a jar of show-stopping sweetness to savor and share.
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Recipe Information
Ingredients
- 4 whole Peaches (ripe but firm)
- 1 whole Pineapple (fresh)
- 250 grams Cherries (pitted)
- 500 grams Granulated sugar
- 500 milliliters Brandy
- 2 tablespoons Lemon juice (freshly squeezed)
Instructions
1. Wash and dry all the fruit. Peel the peaches and pineapple.
2. Cut peaches into slices, core and cube the pineapple, and ensure cherries are pitted.
3. In a large sterilized glass jar with a tight-fitting lid, start layering the fruit. Place a layer of peaches, followed by pineapple, and then cherries.
4. Sprinkle a generous layer of granulated sugar (about 100 grams per layer) over the fruit. Repeat the layering process until all the fruit and sugar have been added.
5. Pour the lemon juice over the layered fruit and sugar.
6. Slowly pour the brandy over the fruit mixture, ensuring all the fruit is submerged. If necessary, gently press the fruit down with a clean spoon to help it settle below the liquid.
7. Seal the jar tightly and place it in a cool, dark place. Let the brandied fruit sit for at least 2 weeks to allow the flavors to meld, shaking the jar gently every few days to dissolve any remaining sugar.
8. After aging, the brandied fruit is ready to be enjoyed. Serve as a dessert topping, or add it to baked goods or cocktails.
Nutrition Facts
Calories |
3910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.3 g | 4% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 16 mg | 1% | |
| Total Carbohydrate | 718.0 g | 261% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 672.3 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2723 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
