We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Brandied Fruit
Holiday 2007
Our fruit totaled 4½ pounds (2.25 kg) when cleaned, which is why we used the quantity of sugar that we did. It should be a ½ cup (125 mL) of sugar to each pound of fruit. Use this to give away to friends or serve over ice cream or pound cake.
Makes about 8 cups (2 L)
1 pineapple, peeled and cored
3 mangoes, peeled and pitted
3 Bartlett pears, peeled and cored
2 cups (500 mL) seedless green grapes
4 fresh figs, quartered
1 cup (250 mL) dried cranberries
2¼ cups (550 mL) sugar
8 cups (2 L) Dorlan VS Cognac
1. Slice pineapple, mangoes and pears. Place all fruit in a very large bowl. Add sugar and toss to coat. Leave to stand for 2 hours or until sugar has become a syrup.
2. Pack fruit with syrup into a very large crock or jar. Add brandy and press a piece of plastic wrap into top of brandy to submerge fruit. Let sit in a cool dark place for 4 weeks or until fruit is brandied and slightly shrunken.
Makes about 8 cups (2 L)
