Brandied Tutti Frutti
|Grapes||3 Pound ((1 pound each green, red and blue))|
1. Wash perfect, firm-ripe fruit. Rub the fuzz off the peaches with a clean cloth. With a fork, prick all over thetpeaches, plums, pears and nectarines. Do not prick or seed the grapes.
2. In a stone crock of at least eight quarts capacity, pack the fruits in layers with the sugar. Cover with the lid of the crock or waxed paper and let stand in a cool place until syrup forms. Stir up the sugar in the bottom of the container every three days.
3. After a week, when the fruit floats in the syrup, press down with a plate and a non-metal weight and cover with waxed paper. Stir occasionally from the bottom until the sugar is dissolved.
4. Let the fruit stand until fermentation is complete, a month or so. Pack in sterile jars, seal and store in a cool place.
Serving size: Complete recipe
Calories 14074 Calories from Fat 55
% Daily Value*
Total Fat 7 g10.1%
Saturated Fat 1 g5.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 31.8 mg1.3%
Total Carbohydrates 3635 g1211.8%
Dietary Fiber 47.2 g188.7%
Sugars 3546.3 g
Protein 24 g47.3%
Vitamin A 111% Vitamin C 439.3%
Calcium 29% Iron 50.9%
*Based on a 2000 Calorie diet