Title: Hollycee's Sin Pot
Categories: Dessert Fruit
Yield: 4 Servings

11	c	Fresh fruit, (see note); roughly sliced
11	c	Sugar

Recipe by: Stars Desserts - Emily Luchetti - ISBN 0-06-092218-4 Mix 4 cups of the fruit and 4 cups of the sugar together in a large bowl. Transfer the fruit to a clean gallon size glass jar, cover the jar with a double layer of cheesecloth, and wrap a rubber band around the rim. Gently stir the fruit every day for 2 weeks. Every other day during the 2-week period, add and stir in an additional 1 cup fruit and an additional 1 cup sugar. After the 2 weeks, let the sin pot sit for 1 month in a cool place and stir it every few days. It will give off a lot of juice as it sits and will begin to ferment.

TO SERVE: Spoon the sin pot over vanilla ice cream with your choice of cookies. (Any shortbread-type cookie goes especially well here). The sin pot will keep for several months at room temperature. Make about 4 cups.

NOTE: Use only cherries, peeled peaches, nectarines, or plums in the first 2 weeks. Later on you can add pears, apples, strawberries, blackberries, or raspberries. Do note use citrus fruits or blueberries.

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