Brandied Fruit Topping Recipes

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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

BRANDIED FRUIT COMPOTE



Brandied Fruit Compote image

A tasty blend of canned fruits, great to serve with cookies that are not overly sweet, or pound cake. A simple recipe to use during the holidays when you desire a desert that is not too rich.You can use other fruits if desired. This is also tasty served warm on vanilla ice cream.

Provided by redwine

Categories     Dessert

Time 20m

Yield 1 Quart, 8-10 serving(s)

Number Of Ingredients 9

1 (15 ounce) can bing cherries
1 (15 1/4 ounce) can peach slices
1 (11 ounce) can mandarin oranges
1/2 cup brown sugar
3 whole cloves
2 -3 pieces cinnamon sticks
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1/2 cup brandy

Steps:

  • Drain all canned fruit syrup into measuring cup.
  • Pour 1/2 of syrup in small sauce pan.
  • Add brown sugar, extracts and spices.
  • Simmer until reduced by half. Stir in brandy. Place canned fruits in clean quart jar and pour brandy syrup mixture over fruit. Cool and store in refrigerator.

Nutrition Facts : Calories 148.6, Fat 0.2, Sodium 6.4, Carbohydrate 27.4, Fiber 1.8, Sugar 24.4, Protein 0.9

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 Allrecipes Member

Categories     Dessert Sauces

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.n
  • Stir in peaches, pineapple and brandy. Store in refrigerator.n

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

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!

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