Brandied Fruit Cobbler Recipes

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FRUIT-FILLED BRANDY CUPS



Fruit-Filled Brandy Cups image

Enjoy these distinctive cookies packed with berries and flavored with a hint of brandy - a delectable dessert made using Gold Medal® all-purpose flour!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 15

Number Of Ingredients 10

1/4 cup plus 2 tablespoons Gold Medal™ all-purpose flour
1/4 teaspoon ground ginger
1/4 cup butter or margarine
1/4 cup dark corn syrup
2 tablespoons plus 2 teaspoons packed brown sugar
1 teaspoon brandy or 1/4 teaspoon vanilla
3 oz white chocolate baking bar, chopped
1 teaspoon shortening
4 cups mixed strawberries, raspberries and blueberries
2/3 cup raspberry jam, melted

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.

Nutrition Facts : Calories 140, Carbohydrate 25 g, Cholesterol 10 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 40 mg

FRIENDSHIP BRANDY FRUIT STARTER



Friendship Brandy Fruit Starter image

This version of fruit starter uses brandy, not yeast, just to get things started. This delightful concoction is used in cake mixes and served over ice cream or pound cake. It gets its name because you share it with friends so it makes a great gift in a pretty jar. You will need a place to keep a large jar at room temperature. It takes a couple of minutes daily for "care and feeding", but the smell alone is worth it! Possible substitutions or additions: fruit cocktail, apricots, mandarin oranges or pears. Finally found this version on www.CooksRecipes.com since my grown daughter, Kat is allergic to yeast. NOTE: Since this is fermented, this fruit is not for kids unless used in baking.

Provided by Kats Mom

Categories     Quick Breads

Time 5m

Yield 6 cups, 24 serving(s)

Number Of Ingredients 5

1 (20 ounce) can pineapple chunks, drained
1 (16 ounce) can peach slices, drained
1 (10 ounce) jar maraschino cherries, drained
1 1/4 cups sugar
1 1/4 cups brandy

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 DRIED FRUIT



Brandied Dried Fruit image

The complex layers of flavor that develop from combining dried fruit, citrus, spices and brandy are the reward for an investment of time. And time does most of the work in this recipe, which produces brandied fruit that you can use in an array of dishes and drinks: A two-day soak will get you a fine infusion, but go for the full 14 to extract notes from each component. The spices need time to bloom, and the dried fruit skins plump as they are infused, absorbing the citrus's bite and the brandy's warmth. Use the fruit mixture in scones, cocktails and braised lamb. Or stir the drained fruit into muffin or cake batter, toss with bulkier fruit like apples or pears for use as a filling for hand pies, or serve as a relish to accompany lamb, pork or chicken. As an added bonus, the fruit mixture keeps in the refrigerator for months. Store in an airtight container and avoid adding any moisture to the jar by using only dry utensils to serve.

Provided by Yewande Komolafe

Categories     easy, project

Time P14DT15m

Yield About 5 cups

Number Of Ingredients 14

8 ounces/225 grams currants or raisins
8 ounces/225 grams dried cranberries
4 ounces/110 grams dried cherries
2 ounces/55 grams dried pears, finely chopped
2 ounces/55 grams dried apricots, thinly sliced
1 orange
1 lemon, sliced thin and seeds removed, chopped
2 tablespoons fresh grated ginger (from about a 2-inch piece)
1 teaspoon anise seeds
1 teaspoon freshly ground black pepper
1/2 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
About 1 cup/250 milliliters brandy

Steps:

  • In a large bowl, combine the currants, cranberries, cherries, pears and apricots. Zest the orange and add the zest to the bowl. Add the lemon, ginger, anise seeds, black pepper, nutmeg, cinnamon and cardamom.
  • Juice the orange and add the liquid to the bowl. Add the brandy and stir to combine. Transfer the mixture to a jar, cover and refrigerate. (If you don't have a jar that's large enough, keep the mixture in the bowl and cover with plastic wrap.) Allow the fruit to sit in the liquid for 2 to 14 days before using. The flavor of the fruit, spices and brandy will improve with time. At least once a day, turn the jar upside-down (or thoroughly stir the mixture if it's in a bowl) to make sure all the dried fruit gets coated in the brandied liquid. The mixture keeps in the refrigerator for months, stored in an airtight container.

BRANDIED FRUIT TOPPING



Brandied Fruit Topping image

Delicious brandied fruit topping to serve over ice cream. Has a long keeping time if refrigerated, for months. Recipe units are very flexible depending on which fruit you like the best!

Provided by Kate

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 20m

Yield 64

Number Of Ingredients 8

½ cup raisins
½ cup mandarin oranges
1 cup pitted prunes
¾ cup white sugar
water to cover
1 (15 ounce) can sliced peaches, chopped
1 (15 ounce) can pineapple chunks
¾ cup brandy

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.

Nutrition Facts : Calories 30.9 calories, Carbohydrate 5.9 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.6 mg, Sugar 4.8 g

EASIEST EVER FRUIT COBBLER



Easiest Ever Fruit Cobbler image

This is the quickest, easiest and best ever cobbler versatile enough for any canned fruit. We like it best with peaches. Serve warm. Best topped with vanilla ice cream!

Provided by KSBEESON

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 45m

Yield 6

Number Of Ingredients 6

½ cup butter, melted
1 (29 ounce) can sliced peaches with juice
1 cup self-rising flour
1 cup white sugar
1 pinch salt
1 cup milk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 2-quart baking dish.
  • Stir together peaches and juice with melted butter. Pour into prepared pan. In a small bowl mix flour, sugar and salt. Stir in milk. Pour mixture over peaches.
  • Bake on bottom rack of preheated oven 15 minutes, or until lightly browned, then move to top rack for 20 minutes more. Serve warm.

Nutrition Facts : Calories 418.3 calories, Carbohydrate 66.4 g, Cholesterol 43.9 mg, Fat 16.4 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 10.3 g, Sodium 395.6 mg, Sugar 49.2 g

BRANDIED PEACH COBBLER



Brandied Peach Cobbler image

Make and share this Brandied Peach Cobbler recipe from Food.com.

Provided by barefootmommawv

Categories     Dessert

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 16

6 cups fresh sliced peaches (3 pounds) or 2 (16 ounce) packages frozen sliced peaches
1/2 cup sugar
1/4 cup brandy
1 tablespoon fresh lemon juice
1 teaspoon brandy extract
1/2 teaspoon cinnamon
cooking spray (or pan release)
1 cup all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup vegetable oil
1/4 cup milk
1/2 cup chopped pecans
vanilla ice cream (optional)

Steps:

  • For filling, in a large bowl, combine all filling ingredients except cooking spray. Let stand 30 minutes, stirring often. Meanwhile, preheat oven to 375°F and spray an 11x7x2 inch baking dish with cooking spray.
  • For topping, in medium bowl, combine flour, sugar, baking powder, cinnamon and salt; mix well. Add oil and milk; blend well. Fold in pecans. Pour peach mixture into baking dish. Evenly drop topping mixture by rounded tablespoons over peach mixture. Bake 45 to 55 minutes or until brown and bubbly. Serve cold or at room temperature with vanilla ice cream.

Nutrition Facts : Calories 555.2, Fat 25.7, SaturatedFat 3.2, Cholesterol 1.4, Sodium 381.1, Carbohydrate 74, Fiber 4.3, Sugar 53.7, Protein 4.9

BRANDIED FRUIT SCONES



Brandied Fruit Scones image

A great batch of scones requires only a few ingredients, but fast hands are essential for working the flour, cold butter and cream into a firm, substantial dough. Brandied dried fruit is added to this traditional dough, and the result is a holiday treat that carries notes of warming spices and citrus. The dough can be cut and baked immediately, or stored in the freezer and baked to order. Brush with heavy cream and sprinkle with sugar before they go into the oven, and you'll have a batch of scones with perfect crackly tops. These are best served warm with a generous slather of salted butter and a dot of piquant marmalade, but they'll keep for a day or two if stored in an airtight container at room temperature.

Provided by Yewande Komolafe

Categories     pastries, quick breads

Time 30m

Yield 16 scones

Number Of Ingredients 8

3 cups/385 grams all-purpose flour, plus more for rolling the dough
1/4 cup/50 grams granulated sugar, plus more for sprinkling (which is optional, but encouraged)
1 1/2 teaspoons kosher salt
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup/170 grams cold unsalted butter (1 1/2 sticks), cut into 1-inch cubes
1 cup/180 grams drained brandied dried fruit
1 1/4 cups/300 milliliters cold heavy cream, plus more for brushing

Steps:

  • Heat oven to 400 degrees. Line a sheet pan with parchment paper.
  • In a medium mixing bowl, combine 3 cups flour, 1/4 cup sugar, the salt, baking powder and baking soda, and whisk to incorporate. Working quickly, rub the cold butter into the dry mixture using your fingers or a pastry cutter. Cut the butter into the flour until the pieces are the size of small pebbles. (Alternatively, use a food processor to pulse the dry ingredients with the butter, to cut the butter.)
  • Add the drained brandied fruit and toss to combine. Make a well in the center and pour in the heavy cream. Use a wooden spoon to combine until a shaggy dough forms. Transfer the dough to a work surface and press the clumps together enough to form a slightly uniform piece.
  • Lift the dough and flour your work surface. Pat or roll the dough out into an 8-inch square. Use a sharp knife or a bench scraper to divide the dough into 16 square pieces. Transfer the scones to the prepared baking sheet. Brush the tops with heavy cream, and sprinkle with sugar if you like.
  • Bake until cooked through and the tops are golden brown, 20 to 22 minutes. Serve warm or at room temperature.

BLUEBERRY FRUIT COBBLER



Blueberry Fruit Cobbler image

As a child, I was reared on a small farm in southeast Georgia, and tobacco was our main crop. Now blueberries are the main crop in our small town, which has a blueberry festival each year. This recipe was the winner in 2008! -Evelyn Dunlap, Nicolls, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 15 servings.

Number Of Ingredients 13

6 cups fresh or frozen blueberries
1-1/2 cups sugar
1/4 cup water
CRUST:
3/4 cup butter, softened
1-1/2 cups plus 2 tablespoons sugar, divided
3 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter, melted
Vanilla ice cream, optional

Steps:

  • Place blueberries in a greased 13-in. x 9-in. baking dish; set aside. In a small saucepan, bring sugar and water to a boil; cook and stir until sugar is dissolved. Pour over berries., In a large bowl, cream butter and 1-1/2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture. Spread over berry mixture. Drizzle with melted butter; sprinkle with remaining sugar., Bake at 350° for 40-45 minutes or until golden brown. Serve warm with ice cream if desired.

Nutrition Facts : Calories 362 calories, Fat 13g fat (8g saturated fat), Cholesterol 74mg cholesterol, Sodium 206mg sodium, Carbohydrate 60g carbohydrate (48g sugars, Fiber 2g fiber), Protein 3g protein.

FRUIT COBBLER



Fruit Cobbler image

Let the aroma of Ruby's cobbler waft through your home the next time you entertain. Its golden crust and tender fruit make it ideal to serve with ice cream.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6-8 servings.

Number Of Ingredients 5

2-1/2 cups fresh or frozen unsweetened raspberries or fruit of your choice
1-1/4 cups water, divided
1-1/3 cups sugar, divided
4 tablespoons butter, divided
1 cup Master Baking Mix

Steps:

  • Thaw and chop fruit if necessary. In a saucepan, combine the fruit, 3/4 cup water, 1 cup sugar and 2 tablespoons butter. Cook and stir over medium heat just until mixture begins to simmer and butter is melted. Remove from the heat; set aside., In a bowl, combine baking mix and remaining sugar. Melt remaining butter. Stir butter and remaining water into dry ingredients until smooth. Transfer to a greased 2-qt. baking dish. Spoon fruit mixture over batter. Bake at 375° for 35 minutes or until cake tests done. Serve warm.

Nutrition Facts :

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BRANDIED FRUIT RECIPE | RECETTE HONEST
Recipes related to Brandied Fruit Starter Brandied Fruit Cobbler Brandied Fruit Cake Brandied fruit Custard Brandied Fruit Salad Brandied Fruit Smoot Christmas Baking Christmas Cookies Apple Juice Cookie Exchange Simple Syrup Raisin Fruit Salad Trifle Smoothies. Every 14 days add 1 cup fruit and 1 cup sugar. ... Brandy Fruit Recipe On …
From expressionbyda.blogspot.com


BRANDIED FRUIT COBBLER - FOOD24
2009-11-03 1. Place the fruit in a saucepan along with the sugar and the brandy. Simmer it gently over a low
From food24.com


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Top Asked Questions

How do you make easy fruit cobbler?
An old fashioned easy fruit cobbler recipe your family will love. 1 can fruit pie filling of your choice (I use the 20 ounce can of fruit pie filling, drained) Mix first 4 ingredients and pour into a 9 x 9 baking dish. Drop pie filling by spoonfuls into the filling. Bake at 400 degrees until brown on top about 35 to 40 minutes.
How do you make a cobbler cake?
To make the filling: In a medium saucepan over medium heat, simmer together the liquor or juice and sugar for 3 to 4 minutes. Add the fruit and stir to coat with the liquid. Pour the hot fruit mixture over the batter in the pan. Bake the cobbler for 30 minutes, until it's bubbling and the cake topping is a light golden brown.
How do you make brandy from fruit?
Steps to Make It In a very large bowl, combine fruit and sugars, tossing well. Cover and let macerate for 1 hour, tossing every 15 minutes. Divide fruit among 8 sterilized pint jars or a gallon covered crock. Pour in the brandy, making sure fruit is submerged. Once aged, store the brandied fruit on a counter.
What fruit can I use to make biscuit-topped cobbler?
You can use any fruit (or combination) to make this biscuit-topped cobbler. Just be sure to adjust the amount of sugar depending on whether your fruit is more sweet or tart. For example, blueberries, peaches, sweet cherries and pears tend to need less sugar than more acidic raspberries, sour cherries, plums and cranberries.

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