Guest Guest Posted June 30, 2003 Share Posted June 30, 2003 Has anyone tried the fruit mixtures that you mellow in rum or brandy for at least 3 months, adding as the fruits ripen? How good is it? Is it worth the trouble? Quote Link to comment
Guest Guest Posted July 1, 2003 Share Posted July 1, 2003 Ahhhhhh....Rumtopf! Yummy to put on ice cream. Very popular in Germany, and I have a German recipe for it around here somewhere. Hafta be karful thosssse kitttyyy.....powferal stuff....hic Quote Link to comment
Guest Guest Posted July 1, 2003 Share Posted July 1, 2003 I figured I could warm the mixture & burn off the alcohol before eating it. Or wouldn't that work? Don't want to turn my kidlets into lushes... Quote Link to comment
Frannie Posted July 1, 2003 Share Posted July 1, 2003 No, the alcohol dissipates. Here's the recipe I use: brandied fruit 1 cup canned peaches, cherries, pears, or pineapple, drained 1 cup sugar Add 1 cup fruit and 1 cup sugar every two weeks. Sitr with wooden spoon every few days. Needs no refrigeration. brandied fruit cake 1 cup butter, melted 1 3/4 cup sugar 2 eggs 3 cups flour 1 tsp baking soda 1/4 tsp salt 1/4 tsp cloves 1/4 tsp allspice 2 cups brandied fruit 1 cups pecans, chopped Mix butter, sugar, and eggs. Sift dry ingredients and add to butter mixture. Add fruit, then nuts. Mix well after adding each ingredient. Pour into greased and floured tube pan. Bake at 350 degrees F for 1 hour Remove from pan at once. Wrap in foil while hot. Freeze for 2 weeks before serving. Quote Link to comment
Shepherd Posted July 1, 2003 Share Posted July 1, 2003 I just ran across this. It's been a while, but I once had a brandied fruit jar going for a long time. I want to get one started again. It's easy and soooo good on vanilla ice cream. http://vabutter.tripod.com/ginnysrecipes/id22.html Quote Link to comment
Guest Guest Posted July 2, 2003 Share Posted July 2, 2003 Oh, ladyc... that's a great recipe! Not nearly as much brandy, plus a recipe for cake! Quote Link to comment
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