French Brandied Fruits
9 cups diced mixed fruit
5 cups sugar
5 cups firmly packed light brown sugar
1 quart brandy
Fruit suggestions: strawberries, blackberries, Bing cherries,
pineapple, apricots, peaches, nectarines, seedless grapes, any
other seasonal fruit.
Prepare fruit. Peaches, nectarines, and apricots should be peeled,
stoned, and chopped. Pineapple should be peeled, cored, and cubed.
Cherries should be pitted. All fruit should be chopped to roughly
the same size as the cherries. In a very large bowl combine sugars.
Add fruit and toss to coat. Cover the bowl and let stand 1 hour,
tossing every 15 minutes. Transfer fruit to a 1-1/2-gallon crock
and pour in brandy. Place a plate on top to weight down fruit.
Store in a cool place. Fruit will be ready to eat in a month, but
definitely improves with age. Makes about 4 quarts. Note: More
fruit can be added at any time. Toss each 2 cups fruit in 2/3 cup
each white and firmly packed brown sugar and add enough brandy to