brandied fruit???

Question

I'm trying to make brandied fruit...Can someone that has been successful at this process help me out with some instructions? Fresh fruit vs. canned fruit...yeast or no yeast??? I'd really appreciate some advice. Thanks!

Answer 1

Brandied Fruit

Sometimes in the summer, there is more fruit than we can possibly eat. We might not feel like like doing much with it like canning because we are busy playing golf and skating. Then the easiet thing to do becomes a real treat to perk up winter desserts later on. Get a good size container, either glass or crockery.

Fruit
Brandy, very fine quality
Sugar
When the fruits ripen in the summer, fill the container about half full with very good brandy.
Wash the fruit. Peel if necessary and slice if you wish.
Put in containter with 1/6 cup sugar for each cup of fruit. (You might like more sugar, we generally like things not too sweet.)
Make sure fruit is covered with brandy and weight with a plate if necessary.
As the fruits ripen, you can put in whatever you like, cherries, pears, apricots, peaches.
Add more brandy to keep the fruit covered.
Store covered in a dark place.
Use to garnish desserts, spooned over ice cream as a sauce, on dessert crespelli and omelets or with French Toast.
Let cure for a couple of months.
Brandied whole peaches are a spectacular dessert with a little whipped cream .
As you use the fruit throughout the winter keep the remainder weighted with a plate and covered with brandy.
Remove white oxidation from surface from time to time after opening. (It does no harm.)

i have also used canned fruit

Answer 2

Preparation

In a very large bowl, combine fruit and sugars, tossing well. Cover and let macerate for 1 hour, tossing every 15 minutes.

Divide fruit among 8 sterilized pint jars or a gallon covered crock. Pour in brandy, making sure fruit is submerged. Cover and store in a cool place for at least one month. Since the brandied fruit will only improve with age, let the flavors develop for more than one month.

Once aged, store the brandied fruit on a counter. As its contents diminish, just add more diced fruit (2 cups fruit to 1/2 cup each white and firmly packed brown sugar) and brandy to cover.

Answer 3

Brandied Fruit/Fruit brandy is a distilled beverage produced from mash, juice, wine or residues of culinary fruits. The term covers a broad class of spirits produced across the world, and typically excludes beverages made from grapes, which are referred to as plain brandy (when made from distillation from wine) or pomace brandy (when made directly from grape pomace). Apples, peaches, apricots, plums and blackberries are the most commonly used fruits.

According to a legal definition in the United States, a "fruit brandy" is distilled "solely from the fermented juice or mash of whole, sound, ripe fruit, or from standard grape, citrus, or other fruit wine, with or without the addition of not more than 20 percent by weight of the pomace of such juice or wine, or 30 percent by volume of the lees of such wine, or both."[1][2]

In British usage, "fruit brandy" may also refer to liqueurs obtained by maceration of whole fruits, juice or flavoring in a distilled beverage, for example cherry brandy. Such beverages are used as desserts and as an ingredient in cocktails and cakes. Fruit brandies obtained by distillation are referred by the French term eau de vie.[3]

Fruit brandy usually contains 40% to 45% ABV (80 to 90 US proof). It is often colourless. Fruit brandy is customarily drunk chilled or over ice, but is occasionally mixed.

Answer 4

Well actually most ppl do it with Vodka,its called infusion, firstly you take anyfruit you want and mix it with the bottle of vodka in the bottle leave it to soak for a few days in the fridge and WALA!!i've seen CHilli vodka,Lychee vodka,Rambutan vodka all using the infussed method..