Easy brandied fruit

    21 days

    A versatile recipe that can be used in other desserts, or eaten on its own. For a Christmas touch, add some cinnamon and nutmeg.

    26 people made this

    Serves: 24 

    • 1 (432g) tin pineapple slices, drained and chopped
    • 1 (410g) tin apricot halves, drained
    • 1 (420g) tin peach slices, drained
    • 1/2 (425g) tin pitted black cherries, drained
    • 300ml (10 fl oz) brandy
    • 250g (9 oz) caster sugar

    Prep:21days  ›  Ready in:21days 

    1. In a large glass jar, combine all ingredients. Stir gently with wooden spoon. Cover and let stand at room temperature for 3 weeks, stirring at least twice a week. (Drain and reserve the liquid to be used in a bread starter if you like.)

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    Reviews in English (24)


    I made this and the glass jar exploded sending little shards of glass every where in my kitchen even into the refrigerator and ceiling. DO NOT PUT A LID ON THE JAR, cover with a dish towel or something light.UPDATE : The glass jar is the problem, use a crock like you would for pickles or sauerkraut. It needs to be sealed for the fermenting process but not with a glass jar.  -  14 May 2007  (Review from Allrecipes US | Canada)


    Got my starter made and needed to do something with my fruit. I took a cake mix...I had french vanilla on hand and added 3 eggs, 3/4 oil & about 3/4 cup water and two cups fruit starter fruit chopped up. Made cupcakes and baked for 25 minutes at 350. Turned out great. Have my starter going for my 30 day cake now.  -  26 Feb 2008  (Review from Allrecipes US | Canada)


    I had gotten a liquid starter 20 years ago, and did not have the fruit starter to start making the cakes again, then I found this recipe and it is just what I wanted and it turned out great. I had enough fruit to make three cakes, and enough juice to start all over again. Only this time I will have enough starters to give to friends.  -  21 Jan 2007  (Review from Allrecipes US | Canada)