Title: Brandied Strawberries
Categories: Fruit
Yield: 1 Batch

1	qt	(Dry) Strawberries
1		C Brandy
2		C Sugar

Small berries work best for this recipe. Choose berries that are nicely shaped and red all over but not over-ripe. Wash, remove stems and measure to make sure you have a full quart of usable berries.

Put the berries in a jar or crock with a tight cover. Mix the brandy and sugar together and warm over low heat, stir until sugar is dissolved and then stir into berries. (Stir carefully so that berries are not cut or bruised.) Cover tightly and put them where you will see them often enough to remind yourself to stir them from time to time (about 2 or 3 times a week).

Let the berries marinate in the brandy sauce through the summer. They will give up some of their liquid and become smaller and paler in color while they are marinating. They are ready to eat in about 3 months and keep for about a year (after that they begin to lose their flavor, but are still safe to eat).

BRANDIED FRESH PINEAPPLE:

Fresh pineapple can also be made into a brandied dessert sauce this way. Use 1 cup sugar for 2 cups of chunks of fresh (peeled and eyes removed) pineapple. Mix a 1/2 cup of brandy with each cup of sugar and proceed as indicated for strawberries. Brandied pineapple is particularly good with citrus sherbet or over poached winter pears.

NOTES : Serve over ice cream; use to liven up custard or any bland pudding, with crackers and cream cheese, or as a crepe sauce. Decorated jars of brandied strawberries make great gifts.

From The Cook's Book of Uncommon Recipes typed by Dan Klepach

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