Wondering what to do with all of the amazing stone fruit? Brandied fruit, of course! Make it while stone fruit is in season, to be enjoyed in the fall and winter on pound cake, pancakes, ice cream, whipped cream, and oh the cocktails. You can use a single fruit or a combination of fruits and berries. Berries should be left whole but larger fruits will need to be pitted and diced and, in the cases of nectarines, peaches, and pears, blanched and peeled.
- 9 cups diced fruit of choice
- fresh, ripe but not mushy, unbruised: pitted plums; peeled & pitted nectarines and peaches; whole cherries, blackberries, marionberries, blueberries; destemmed, deseeded, peeled persimmons; peeled & cored pears; whole figs
- 5 cups of sugar
- 5 cups light brown sugar (firmly packed)
- 4 cups Distiller’s Workshop Brandy
In a very large bowl, combine fruit and sugars, tossing well. Cover and let macerate for 1 hour, tossing every 15 minutes. Divide fruit among 8 sterilized pint jars. Pour in the brandy, making sure the fruit is submerged. Cover and store in a cool place for at least one month. Since the brandied fruit will only improve with age, let the flavors develop for more than one month. Check out this step by step video we made that shows the process!
