You can take out fruit to use as needed, but try not to let what's left get below I cup. Once you get it going, you can give a cup of "starter" to friends, who can soon work up their own supply of tutti-frutti from it The mixture is at its best after 4 weeks have passed. Don't put it in the refrigerator, but don't have it too near the heat either. fruit Alternate your fruit so you don't end up with all the same thing. At least every 2 weeks after that add I more c. (Peaches brandy best and after them cherries.) A package of dry yeast stirred in helps to get the fermentation off to a quick start Stir it several times the first day. For your first mixture, half-drained crushed pineapple and half-drained chopped canned peaches are good, along with 6 chopped maraschino cherries. You can indeed get intoxicated from fruit cake-if you eat enough of it.ĮARLEN'S TUTTI-FRUTTI You can start with I A c. Despite the cooking, 10-15 percent of the alcohol will remain. Incidentally, baking or boiling evaporate most, but not all, of the alcohol in any recipe. Tutti-frutti is the most common and versatile sort, because you can eat it straight, use it for an ice cream or general dessert topping, or make a sort of fruit cake out of it (actually better than eating it straight). It makes a heady dessert- and not one that children can have very much of-so you don't need much for a winter's supply. So for me the most significant thing about brandied fruit, for better or for worse, is that it has an alcohol content. I don't see any excuse for debauching, because it is invariably damaging to something. Some of my best friends wouldn't let the stuff in their homes in the form of tutti-frutti or anything else. Incidentally, many people hold very strong opinions for or against the use of alcohol. The trouble with preserving food by brandying is that it will give you a hangover. ![]() Burying it deep in the ground works well. Brandied food should be kept cool and airtight. Wines and foods with a weaker concentration of alcohol can become sour and vinegary. Foods preserved in alcohol are "brandied." Wines and foods containing over 14 percent alcohol by volume are self-preserving.
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