SC - Brandied fruit/ cake

[Karen O]

Melandra asked:
- -
>I am looking for a recipe, modern or period, that involves fermenting
fruit.  The recipe I used to have had something to do with various types of
canned fruit, that was added with sugar over several days.   When thefruit
was used, more was to be dumped into the container.  If this sounds
familiar, please send me your recipe. <



    I  *KNOW* this, and have a recipe for it stuck *somewhere*  give me
until next week, as I have to run to a seminar for three days, and still
have 200+ messages to clear out, Christmas cards to send, and all that other
good Season Joy stuff to do.

    I remember you start with a can of peaches, cut up the fruit, pour into
a glass (or ceramic) gallon crock, about 2 cups of sugar, and let it set for
about 7 to 10 days.  Then you add pineapple and sugar, and two weeks later
cherries and more sugar, then after a month drain the fruit, use so much for
a cake recipe along with the fruit, save some syruop for a new "starter",
and give some of the brandied "starter" to friends to make their own cake.

    Remind me of this if I forget

    Caointiarn
    kareno at lewistown.net


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