Brandied Fruit Cocktail Starter
1 (15 1/4-ounce) can pineapple chunks, drained
1 (16-ounce) can sliced peaches, drained
1 (17-ounce) can apricot halves, drained
1 (10-ounce jar maraschino cherries, drained
1 1/4 cups sugar
1 1/4 cups brandy
Combine all ingredients in a clean non-metallic bowl; stir gently.
Cover and let stand at room temperature 3 weeks, stirring fruit
twice a week.
Serve fruit over ice cream or pound cake reserving at least 1 cup of
starter at all times.
To replenish starter add one cup of sugar and 1 of the first four
ingredients every one to three weeks, alternate fruit each time;
stir gently. Cover and let stand at room temperature 3 days before
using.
Apricot or peach brandy may be substituted for plain brandy if
desired.
Makes 6 cups.
