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Title: Brandied Fermented Fruit Friendship Starter
Categories: Blank Fruit Misc
Yield: 5 Servings
| TO PREPARE STARTER LIQUID | ||
| FIRST 2 WEEK PERIOD | ||
| 1 | c | Pineapple, crushed |
| 1 | c | Sugar |
| 2 | tb | Brandy |
| SECOND 2 WEEK PERIOD | ||
| 1 | c | Maraschino cherries |
| 1 | c | Sugar |
| 2 | tb | Brandy |
| THIRD 2 WEEK PERIOD | ||
| 1 | c | Peaches, sliced |
| 1 | c | Sugar |
| 2 | tb | Brandy |
| PREPARE FRUIT FOR 2 CAKES | ||
| FIRST 10 DAY PERIOD | ||
| 1 1/2 | c | Starter liquid |
| 2 1/2 | c | Sugar |
| 28 | oz | Can sliced peaches W/juice |
| SECOND 10 DAY PERIOD | ||
| 2 1/2 | c | Sugar |
| 16 | oz | Can crushed pineapple |
| With juice | ||
| THIRD 10 DAY PERIOD | ||
| 2 1/2 | c | Sugar |
| 16 | oz | Can fruit cocktail w/juice |
| 10 | oz | Jar maraschino cherries |
| Drained, sliced | ||
FIRST TWO WEEK PERIOD: In a gallon jar combine pineapple, 1 cup sugar and 2 Tablespoons brandy. Let ingredients sit in jar for 2 weeks, stirring daily. SECOND TWO WEEK PERIOD: At the end of 2 weeks, add maraschino cherries, 1 cup sugar and 2 Tablespoons brandy. Let all ingredients sit in jar for 2 weeks, stirring daily. THIRD TWO WEEK PERIOD: At the end of second 2 week period, add peaches, 1 cup sugar and 2 Tablespoons brandy. Let sit in jar for another 2 weeks, stirring daily. At end of third 2 week period, separate the liquid from the fruit. The liquid is your starter, and you can use the fruit on ice cream or cake. Now you are ready to prepare the fruit for 2 cakes. DO NOT REFRIGERATE THE LIQUID. FIRST 10 DAY PERIOD In a large gallon jar, place 1-1/2 cups of the starter liquid, 2-1/2 cups of sugar and 28 oz can of sliced peaches with juice . Mix well and cover jar with a paper towel. Do not refrigerate or screw a lid on the jar. Stir every day for 10 days. SECOND 10 DAY PERIOD Add 2-1/2 cups of sugar and 16 oz can of crushed pineapple with juice. Stir every day for 10 days. THIRD 10 DAY PERIOD Add 2-1/2 cups sugar and 16 oz can of fruit cocktail with juice . Slice contents of 10 oz jar of maraschino cherries and add. Stir every day for 10 days. On baking day, drain the fruit and divide it into 2 equal parts. Save the juice and use it for starter (you will have enough for 5 starters approx 2 cups each). DO NOT REFRIGERATE THE LIQUID, it will stop the fermenting action. ~~~ # VbReader V1.4 #Click mousie...Drag mousie...KILL! KILL!KILL! Muwwahahahah!
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Date : Mar 26 '95, 00:01 Scn From : Jim Weller 1:3414/5.8 To : Olga Slusareva 1:3651/7.0 Subj : Quick and Easy ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ ÄÄÄÄ ÄÄÄÄÄ
MSGID: 1:3414/5.8 8fea6a06 On (13 Mar 95) Olga Slusareva wrote to Pat Stockett...
OS> To All: please, post your greatest quick and easy dish.
A lot of Canadian and American quick dishes rely on commercial products like canned condensed soups that may not be readily available in Moscow, at least not the same brand names. The following use basic ingredients that I imagine could be found almost anywhere:
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