Brandied Fruit

Brandied Fruit Recipe with Apricots, Cherries, and Almonds

Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 8

Introduction

Brandied Fruit is a delightful and elegant dessert that combines the natural sweetness of fruit with the rich, warming notes of brandy. This recipe is perfect for those who appreciate the finer things in life and are looking for a sophisticated way to end a meal. The combination of apricots, peaches, plums, and cherries, all soaked in Grand Marnier and sprinkled with almonds, creates a dish that is not only visually appealing but also incredibly flavorful.

History

The tradition of preserving fruit in alcohol dates back centuries and spans across many cultures. In Europe, particularly in France and Italy, brandied fruit has been a popular way to enjoy the summer's bounty well into the winter months. The method not only preserved the fruit but also infused it with the complex flavors of the brandy. Over time, this practice evolved from a necessity to a culinary art form, leading to the refined recipes we enjoy today.

Ingredients

1 large tin of apricot halves (825 g cans)
1 large tin of peach slices (825 g cans)
1 large tin of whole peeled plums (825 g cans)
0.67 cup of brown sugar
1 cup of red maraschino cherries from the grocery
1 cup of brandy or grand marnier
0.25 cup of blanched almonds

How to prepare

Drain the fruit and reserve 2 cups of the liquid.
In a pan, combine the reserved juice with sugar and cherries. Bring to a boil and stir until the sugar is dissolved.
Allow the mixture to cool.
Mix the liquid with the fruit, then add brandy. Refrigerate the mixture in an airtight Tupperware bowl and let it set for 1 week.
Sprinkle with almonds before serving.

Variations

Consider using different fruits based on seasonality or personal preference. Brandy can also be substituted with other spirits like rum or whiskey for a different flavor profile.

Cooking Tips & Tricks

To ensure the best results for your Brandied Fruit, consider the following tips:

- Use ripe but firm fruit for the best texture.

- Make sure to dissolve the sugar completely during the boiling process to create a smooth syrup.

- Allow the fruit mixture to cool completely before adding the brandy to preserve its alcohol content and flavor.

- The longer the fruit sits in the brandy mixture, the more developed the flavors will be. While one week is recommended, longer periods can yield even more complex tastes.

Serving Suggestions

Brandied Fruit can be served as is or used as a topping for ice cream, cakes, or pastries. It also pairs beautifully with a dollop of whipped cream or Greek yogurt for added creaminess.

Cooking Techniques

The key technique in this recipe is the gentle boiling of the sugar syrup and the careful mixing of the brandy with the fruit to ensure even flavor distribution.

Ingredient Substitutions

If Grand Marnier is not available, any orange-flavored liqueur or even a simple brandy can be used. For a non-alcoholic version, orange juice concentrate mixed with a bit of vinegar can mimic the flavor profile.

Make Ahead Tips

This dessert benefits from being made ahead of time, allowing the flavors to meld. It can be prepared up to a month in advance and stored in the refrigerator.

Presentation Ideas

Serve the Brandied Fruit in elegant glass bowls or martini glasses, garnished with fresh mint leaves or a sprinkle of powdered sugar for an extra touch of elegance.

Pairing Recommendations

Brandied Fruit pairs wonderfully with dessert wines, such as a Sauternes or a Moscato, which complement the sweetness and fruitiness of the dish.

Storage and Reheating Instructions

Store the Brandied Fruit in an airtight container in the refrigerator. It does not require reheating and can be enjoyed cold.

Nutrition Information

Calories per serving

A serving of Brandied Fruit contains approximately 200-250 calories, making it a relatively light dessert option.

Carbohydrates

This Brandied Fruit recipe is relatively high in carbohydrates, primarily due to the natural sugars found in the fruit and the added brown sugar. A serving of this dessert can contain approximately 30-40 grams of carbohydrates.

Fats

The only source of fat in this recipe comes from the blanched almonds. Almonds are a healthy fat source, and a serving of Brandied Fruit will contain about 5 grams of fat, most of which is monounsaturated.

Proteins

Brandied Fruit is not a significant source of protein, with each serving containing about 2 grams, primarily from the almonds.

Vitamins and minerals

This dessert is a good source of vitamins and minerals, particularly from the fruit. It provides vitamin C, potassium, and some B vitamins. The almonds add a small amount of calcium and iron.

Alergens

The primary allergen in this recipe is almonds, a tree nut. Those with a tree nut allergy should omit the almonds or substitute them with a non-allergenic option.

Summary

Brandied Fruit is a dessert that offers a balance of sweetness, alcohol warmth, and a hint of nuttiness from the almonds. While it's higher in carbohydrates, it remains a relatively light option that provides some nutritional benefits, including vitamins and minerals.

Summary

Brandied Fruit is a timeless dessert that combines the natural sweetness of fruit with the depth of brandy. It's a versatile dish that can be customized in many ways and is perfect for those looking to impress their guests with a sophisticated and delicious finale to a meal.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was rummaging through an old cookbook that had been passed down to me from my own grandmother. As I turned the yellowed pages, my eyes landed on a recipe for Brandied Fruit that immediately caught my attention.

I had never heard of Brandied Fruit before, but the description sounded absolutely delicious. The combination of fruits, brandy, and sugar sounded like a delightful treat that would be perfect for special occasions or simply as a sweet indulgence on a lazy afternoon.

I carefully read through the recipe, taking note of the ingredients and instructions. It seemed fairly straightforward, but there was a certain finesse required in the preparation that intrigued me. I knew that this was a recipe I had to try for myself.

I decided to make Brandied Fruit for a family gathering that weekend. I gathered all the necessary ingredients - a variety of fresh fruits, brandy, sugar, and a few spices to enhance the flavors. I spent the entire morning peeling, chopping, and mixing the fruits, taking care to follow the recipe precisely.

As the fruits simmered in the fragrant brandy and sugar mixture, the kitchen filled with an intoxicating aroma that made my mouth water. I couldn't wait to taste the final product.

After allowing the Brandied Fruit to cool and marinate for a few hours, I carefully spooned it into glass jars, ready to be enjoyed. The colors of the fruits glistened in the syrupy liquid, and I knew that this was a dish that would not only tantalize the taste buds but also delight the eyes.

When my family arrived for the gathering, I proudly presented my creation. The reactions were overwhelmingly positive - everyone marveled at the flavors and textures of the Brandied Fruit, and it quickly became a favorite among my loved ones.

From that day on, Brandied Fruit became a staple in my repertoire of recipes. I would make it for special occasions, holidays, or simply as a special treat for my family and friends. The recipe was a hit every time, and I knew that I had stumbled upon a culinary gem that would be treasured for years to come.

Over the years, I would make slight adjustments to the recipe, adding a touch of cinnamon or a splash of citrus juice to enhance the flavors even more. Each batch of Brandied Fruit was a labor of love, and I took great pride in perfecting this delicious dish.

As I grew older, I realized that the recipe for Brandied Fruit had become more than just a dish - it was a connection to my past, a link to my grandmother and the generations of women who had come before me. It was a reminder of the joy that cooking and sharing food can bring, and the memories that can be created around a simple meal.

Now, as I pass on the recipe for Brandied Fruit to my own grandchildren, I know that it will continue to be a cherished tradition in our family. I hope that they will find as much joy in making and sharing this dish as I have, and that it will bring them closer to the rich tapestry of our family history.

In the end, the recipe for Brandied Fruit is not just about the ingredients or the process - it is about the love and care that goes into creating something special, something that can be shared and enjoyed by those we hold dear. And for that, I am eternally grateful.