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DRIED FRUIT CORDIALS
1 lb. dried fruit
(B & R Farms dried apricots, prunes with pits, pears, or peaches)
1 bottle (4/5 quart) or 3-1/2 cups dry white wine
1 cup brandy
2 cups sugar
Place dried fruit in a glass, ceramic, or stainless steel container. Stir
in wine, brandy, and sugar until well blended. Cover tightly. Let stand
at room temperature for a least 1 week to allow flavors to develop, stirring
occasionally for the first few days until sugar is dissolved.
After 1 week apricots, prunes and pears should be soft; peaches should
be still slightly firm. Fruit flavors of wine reaches maximum intensity
in 3 or 4 weeks. After about 6 weeks, if fruit becomes too soft, remove
it; wine keeps indefinitely.
To serve, offer a piece of fruit with a glass of wine or serve them separately.
To give these fruit cordials as gifts, repack in small containers with
tight-fitting lids. Makes about 1-1/2 quarts
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