| Brandied Fruit Pot | Desserts |
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In a big bowl combine
2 cups peeled, sectioned oranges 2 cups chopped fresh pineapple 2 cups pared and chopped pears 2 cups peeled,chopped fresh peaches |
2 cups maraschino cherries,quartered OR halved grapes
2 1/2 cups white sugar 2 1/2 cups packed brown sugar 6" cinnamon stick,broken up 1 pint apricot brandy |
Combine fruits and sugars, let stand 3 hours, stirring once in a while. Tie cinnamon in a cheesecloth bag. Add to fruit along with brandy. Cover loosely or pour into a tall jar and cover loosely. Let stand 1 week, stirring once a day.
To add more fruit and keep it going, add 2 cups fruit to 1 cup sugar. If you have too much syrup, add fruit without sugar.