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Stewed Brandied Tutti Frutti

American.Gourmet's picture
  Cognac 1 Pint
  Pineapple 1 Pint, peeled and sliced
  Strawberries 1 Pint
  Cherries 1 Pint
  Raspberries 1 Pint
  Apricots 1 Pound
  Nectarines 1 Pound
  Peaches 1 Pound
  Grapes 1 Pint
  Sugar 1 Tablespoon

1. Into a stone crock of at least two and one-half gallons capacity, pour the cognac. Add the pineapple and an equal amount of sugar. Cover the crock tightly.
2. As each fruit comes into season, add it with an equal weight of sugar. Stir up the sugar from the bottom every three or four days to dissolve the sugar. If at any time fruits float in the syrup, weigh them down with a plate and non-metal weight.
3. When the juice ceases to bubble after the last addition of fruit and sugar, transfer the fruit and syrup to sterile jars and seal.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 511 Calories from Fat 16

% Daily Value*

Total Fat 2 g2.9%

Saturated Fat 0.16 g0.81%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4.8 mg0.2%

Total Carbohydrates 80 g26.7%

Dietary Fiber 14.3 g57%

Sugars 60 g

Protein 6 g11.8%

Vitamin A 42.8% Vitamin C 228.5%

Calcium 8.1% Iron 13.2%

*Based on a 2000 Calorie diet

Stewed Brandied Tutti Frutti Recipe