-Pat Dwigans fwds07a- -STARTER | BRANDIED FRUIT- 1 cn Pineapple chunks; drained,
– 15 1/4 oz can 1 cn Sliced peaches; drained,
– 16-oz can 1 cn Apricot halves; drained,
– 17-oz can 1 Jar Maraschino cherries;
– drained, 10-oz jar 1 1/4 c Sugar
1 1/4 c Brandy; OR Apricot, OR
– Peach brandy Combine all ingredients in a clean non metal bowl; stir gently. Cover and let stand at room temp for 3 weeks stirring fruit twice a week. Serve fruit over ice cream or pound cake, reserving at least 1 cup starter at all times. To replenish starter, add 1 cup sugar and one of te fruit every 1 to 3 weeks, alternating fruit each time; stir gently. Cover and let stand at room temperature 3 days before using. Yield. 6 cups. See recipe for Friendship Fruitcake. —–