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10/20/2011 National Brandied Fruit Day Brandied Fruit Compote

Source of Recipe

Delores Suedel, Lewisville, Texas


Recipe Introduction

Brandied fruit is a scrumptious treat to enjoy anytime of the year! To make some, all you need is ripened fruit, sugar, and brandy. Firm fruits often make the best brandied fruit because they hold up the best on the grill. Did you know that the word brandy comes from the Dutch word brandewijn, which means burnt wine? During the 16th century, Dutch traders introduced brandy to Northern Europe and Southern France and Spain. They described it as a wine that had been burnt in order to distill it. ‘ You can use brandied fruit to garnish desserts by pouring it over ice cream as a sauce or on desserts like crespelli. Brandied fruit can even be served with breakfast aside an omelet or french toast. Happy National Brandied Fruit Day! Punch Bowl

List of Ingredients

HOME COOKIN’ 10/20/2011 National Brandied Fruit Day Brandied Fruit Compote


Brandied Fruit Compote


• 3 1/2 cups Dried Fruit Mix
• 2 cups water
• 3/4 cup sugar
• 1/2 cup brandy



Recipe


Combine all ingredients in a heavy saucepan, stirring well. Cook over low heat, stirring occasionally, 15 minutes; cool. Store in refrigerator up to 1 month; serve at room temperature.

Yield: 5 cups