Wednesday, October 19, 2016

Yummy...Dessert! Always the highlight of any meal with fruit being a most delightful ingredient. Many recipes call for canned fruit but of course, the best are baked, fried, whipped with fresh fruit. Sometimes a special recipe calls for a touch of liquor, perhaps whiskey, cognac or brandy. The highlight of this day's celebration is fruit with a 'kick' not limited just to dessert.
October 20 is...

National Brandied Fruit Day

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http://www.myrecipes.com/recipe/brandied-fruit-compote

Brandied fruit is a delicious addition to any dessert or breakfast spread that can be enjoyed anytime of the year. Storing different fruits in brandy is a simple way to preserve the wonderful tastes of the harvest season without the hassle of canning. Even better is the easiness by which this scrumptious treat can be made - all you need is a nice Brandy (the highest quality, the better), sugar, a screw-top glass jar and, of course, ripened fruit.

Steps to Brandying...

Wash the fruit, peel off any skin, and slice if necessary. Fill half a container (jar) with brandy and add the fruit. For each cup of fruit you add, stir in 2-3 Tbsp of sugar. [For each 100g of fruit, you should add approximately 20g of sugar (100g = 3.5 oz).] Make sure all the fruit is submerged in the mixture. This will prevent any fruit being exposed to the air and growing mold. Stir to ensure the brandy and sugar mix together fully. Cover the container (jar) tightly, and store it in a dark place away from direct sunlight. You can continue to add fruit at any time. Your brandied fruit will be cured after a couple of months so it’s best to plan a ahead of time if anticipating serving for a special occasion!

The day has no poetic origin, but it provides a great excuse to indulge yourself with a delicious, homemade treat. Serve a spoonful of brandied fruit over ice cream, with a dollop of whipped cream, or as a scrumptious breakfast side dish!