Recipe Archives->Preserving->Brandied Fruit 05

Brandied Fruit

1/2 cup sugar (depending on the sweetness of the fruit)
1/3 cup water
Peel of 1/2 lemon or 1/4 orange
About 2 inches of a vanilla bean, split
1/2 teaspoons ground allspice or cinnamon, a piece of dried chile,
  a few black peppercorns or other spices (all optional)
Juice of 1/2 or 1 whole lemon

2-1/2 cups 80-proof brandy or cognac, more as needed

Sterilize several glass jars and lids (adding up to 1-quart capacity)
in the dishwasher by running them through the short-wash and dry
cycles. In a 2-quart saucepan, combine the sugar, water, citrus
peel, vanilla bean and spices of choice. Bring to a simmer; cook
until clear. Cool. Stir cool syrup and flavorings into 2-1/2 cups
80-proof brandy or cognac. Peel and slice 1 pound firm-ripe fruit
and sprinkle it lightly with fresh lemon juice. Pack fruit into the
sterilized jars, leaving about 1/2-inch headspace. Pour brandy
mixture into each jar, making sure it covers the fruit. If necessary,
top off the jars with more brandy. Seal and store the jars in a
cool, dark place for a minimum of three weeks.

Notes:

One pound of fruit makes about 4 cups.

This is not so much a recipe as a formula. As you use the fruit,
make sure what's remaining in the jar is covered with brandy. You
can add more sugar as desired.

Printable version: brandied-fruit05.txt.