BRANDIED FRUIT
Vary the ingredients to use your favorite or in-season fruit at its juicy best. Serve this over slices of pound cake or on its own as a light dessert. Prep time does not include standing timein refrigerator.
Provided by Barb G.
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Combine the fruit in a medium bowl.
- Stir together the orange juice and brandy in a measuring cup.
- Pour over fruit; cover and refrigerate for at least 2 hours or up to 6 hours before serving, enjoy.
BRANDIED CRANBERRY FRUIT PIE
Provided by Food Network
Categories dessert
Time 1h21m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Line a 9-inch pie pan with your favorite pastry. In a large bowl, combine orange, lemon juice, peach pie filling, cranberries, raisins, sugar, tapioca, and 1/3 cup brandy. Mix well. Spoon filling mixture into pie crust. Top the pie with another crust and seal and flute the edges. Cut slits into the top crust. Cover the edge of the pie with aluminum foil to prevent excessive browning. Bake for 40 minutes. Remove the foil and bake an additional 20 minutes until the crust is browned. Place pie on rack to cool.
- Icing: Mix the confectioners' sugar, butter, and remaining 1 1/2 teaspoons brandy in a small bowl until smooth. Gently drizzle or spread over cooled pie.
BRANDIED FRUIT PORK TENDERLOIN
Make and share this Brandied Fruit Pork Tenderloin recipe from Food.com.
Provided by kyle martin
Categories Pork
Time 27m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 500 degrees.
- In small saucepan, bring brandy, water, powdered sugar, dried fruit and ginger to a boil over medium-high heat.
- Reuce heat to low; simmer 5 to 7 minutes or until fruit is soft.
- Rub pork with herbes de provence; sprinkle wit salt and pepper.
- Melt butter in large oven-proof skillet over medium-high heat.
- Add pork; cook 5 to 7 minutes or until browned on all sides.
- Place pork in shllow roasting pan.
- Add apples to same skillet.
- Cook over medium heat 1 to 2 minutes or until apples are coated with butter.
- Add dried fruit mixture.
- Cook an additional 3 to 5 minutes or until apples are tender.
- Pour fruit sauce over pork.
- Bake 10 to 15 minutes or until internal temperature reches 150 degrees.
- Remove from oven; let stand 5 minutes.
Nutrition Facts : Calories 359, Fat 6.3, SaturatedFat 2.6, Cholesterol 78.9, Sodium 179.8, Carbohydrate 39.9, Fiber 5.6, Sugar 18.4, Protein 24.5
BRANDIED DRIED FRUIT
The complex layers of flavor that develop from combining dried fruit, citrus, spices and brandy are the reward for an investment of time. And time does most of the work in this recipe, which produces brandied fruit that you can use in an array of dishes and drinks: A two-day soak will get you a fine infusion, but go for the full 14 to extract notes from each component. The spices need time to bloom, and the dried fruit skins plump as they are infused, absorbing the citrus's bite and the brandy's warmth. Use the fruit mixture in scones, cocktails and braised lamb. Or stir the drained fruit into muffin or cake batter, toss with bulkier fruit like apples or pears for use as a filling for hand pies, or serve as a relish to accompany lamb, pork or chicken. As an added bonus, the fruit mixture keeps in the refrigerator for months. Store in an airtight container and avoid adding any moisture to the jar by using only dry utensils to serve.
Provided by Yewande Komolafe
Categories easy, project
Time P14DT15m
Yield About 5 cups
Number Of Ingredients 14
Steps:
- In a large bowl, combine the currants, cranberries, cherries, pears and apricots. Zest the orange and add the zest to the bowl. Add the lemon, ginger, anise seeds, black pepper, nutmeg, cinnamon and cardamom.
- Juice the orange and add the liquid to the bowl. Add the brandy and stir to combine. Transfer the mixture to a jar, cover and refrigerate. (If you don't have a jar that's large enough, keep the mixture in the bowl and cover with plastic wrap.) Allow the fruit to sit in the liquid for 2 to 14 days before using. The flavor of the fruit, spices and brandy will improve with time. At least once a day, turn the jar upside-down (or thoroughly stir the mixture if it's in a bowl) to make sure all the dried fruit gets coated in the brandied liquid. The mixture keeps in the refrigerator for months, stored in an airtight container.
BRANDIED FRUIT SCONES
A great batch of scones requires only a few ingredients, but fast hands are essential for working the flour, cold butter and cream into a firm, substantial dough. Brandied dried fruit is added to this traditional dough, and the result is a holiday treat that carries notes of warming spices and citrus. The dough can be cut and baked immediately, or stored in the freezer and baked to order. Brush with heavy cream and sprinkle with sugar before they go into the oven, and you'll have a batch of scones with perfect crackly tops. These are best served warm with a generous slather of salted butter and a dot of piquant marmalade, but they'll keep for a day or two if stored in an airtight container at room temperature.
Provided by Yewande Komolafe
Categories pastries, quick breads
Time 30m
Yield 16 scones
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Line a sheet pan with parchment paper.
- In a medium mixing bowl, combine 3 cups flour, 1/4 cup sugar, the salt, baking powder and baking soda, and whisk to incorporate. Working quickly, rub the cold butter into the dry mixture using your fingers or a pastry cutter. Cut the butter into the flour until the pieces are the size of small pebbles. (Alternatively, use a food processor to pulse the dry ingredients with the butter, to cut the butter.)
- Add the drained brandied fruit and toss to combine. Make a well in the center and pour in the heavy cream. Use a wooden spoon to combine until a shaggy dough forms. Transfer the dough to a work surface and press the clumps together enough to form a slightly uniform piece.
- Lift the dough and flour your work surface. Pat or roll the dough out into an 8-inch square. Use a sharp knife or a bench scraper to divide the dough into 16 square pieces. Transfer the scones to the prepared baking sheet. Brush the tops with heavy cream, and sprinkle with sugar if you like.
- Bake until cooked through and the tops are golden brown, 20 to 22 minutes. Serve warm or at room temperature.
BRANDIED FRUIT TOPPING
Delicious brandied fruit topping to serve over ice cream. Has a long keeping time if refrigerated, for months. Recipe units are very flexible depending on which fruit you like the best!
Provided by Kate
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 64
Number Of Ingredients 8
Steps:
- In a large saucepan combine raisins, mandarin oranges, prunes, sugar and water to cover. Simmer over medium heat until syrupy, about 10 minutes.
- Stir in peaches, pineapple and brandy. Store in refrigerator.
Nutrition Facts : Calories 30.9 calories, Carbohydrate 5.9 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.6 mg, Sugar 4.8 g
BRANDIED FRUIT COMPOTE
A tasty blend of canned fruits, great to serve with cookies that are not overly sweet, or pound cake. A simple recipe to use during the holidays when you desire a desert that is not too rich.You can use other fruits if desired. This is also tasty served warm on vanilla ice cream.
Provided by redwine
Categories Dessert
Time 20m
Yield 1 Quart, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Drain all canned fruit syrup into measuring cup.
- Pour 1/2 of syrup in small sauce pan.
- Add brown sugar, extracts and spices.
- Simmer until reduced by half. Stir in brandy. Place canned fruits in clean quart jar and pour brandy syrup mixture over fruit. Cool and store in refrigerator.
Nutrition Facts : Calories 148.6, Fat 0.2, Sodium 6.4, Carbohydrate 27.4, Fiber 1.8, Sugar 24.4, Protein 0.9
FRIENDSHIP BRANDY FRUIT STARTER
This version of fruit starter uses brandy, not yeast, just to get things started. This delightful concoction is used in cake mixes and served over ice cream or pound cake. It gets its name because you share it with friends so it makes a great gift in a pretty jar. You will need a place to keep a large jar at room temperature. It takes a couple of minutes daily for "care and feeding", but the smell alone is worth it! Possible substitutions or additions: fruit cocktail, apricots, mandarin oranges or pears. Finally found this version on www.CooksRecipes.com since my grown daughter, Kat is allergic to yeast. NOTE: Since this is fermented, this fruit is not for kids unless used in baking.
Provided by Kats Mom
Categories Quick Breads
Time 5m
Yield 6 cups, 24 serving(s)
Number Of Ingredients 5
Steps:
- TO START: Combine all ingredients in a clean, large glass jar.
- Stir gently with wooden spoon.
- Cover and let stand at room temperature for three weeks, stirring at least twice a week.
- Fruit is fermented when it is translucent.
- CARE AND FEEDING: Stir mixture daily.
- Every two weeks add one cup sugar and one cup of fruit and stir gently. Alternate fruits each time.
- Cover and let stand at room temperature at least three days before using.
- Do not add fruit more often than once every two weeks.
- Do not delay adding fruit for more than one or two days past schedule.
- IMPORTANT: To keep the starter going, retain at least three cups at all times.
- SHARING: Whenever you have more than six cups of fermented fruit, you may divide it into two portions, being sure there are at least three cups in each portion.
- Do this just before you would do a normal feeding.
- Feed each portion.
- Give one portion to a friend (with Care and Feeding directions) and keep one for yourself.
- Search on "friendship fruit" to find recipes that use this.
- There is also a Friendship Sourdough Starter (Recipe #647936) - yum!
BRANDIED-FRUIT TARTLETS
Use different cookie cutters or aspic cutters to create fun toppers for each of these dried-fruit tartlets, or cut decorative vents with a sharp knife.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h15m
Yield Makes 12
Number Of Ingredients 8
Steps:
- In a medium saucepan, bring dried fruit and cider to a boil over medium-high. Reduce heat and simmer until liquid is almost absorbed, 8 minutes. Transfer fruit mixture to a food processor and pulse until finely chopped but not pasty. Transfer to a medium bowl and stir in pecans and brandy. (To store, transfer to an airtight container and refrigerate, up to 1 week.)
- Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to an 1/8-inch thickness. With a 3 1/2-inch cookie cutter, cut dough into 12 rounds, then press rounds into 12 standard muffin cups (dough should come 3/4 inch up sides). Divide fruit mixture among cups and brush edges with egg. With a 2 1/2-inch cookie cutter, cut remaining dough into 12 smaller rounds (reroll scraps if necessary). With lightly floured decorative cutters or a knife, cut out shapes from smaller rounds (or cut slits to vent). Place on tartlets, pressing lightly at edges to seal. Brush tops with egg and sprinkle with sugar. Freeze until firm, 10 minutes (or up to 1 day).
- Bake until tartlets are golden brown, 25 minutes, rotating pan halfway through. Let cool in pan, 5 minutes. Run a thin knife around each tartlet; transfer to a wire rack to cool completely.
Nutrition Facts : Calories 329 g, Fat 18 g, Protein 4 g
BRANDED FRUIT STARTER
The starter is a yeasty, fruit mixture that adds flavor and moisture to a fruit-filled 'friendship cake.' The starter is allowed to ferment and 'grow' much like a sourdough starter. When working with the starter mixture, keep it at room temperature and covered, but not airtight. If you get tired of it, freeze it, then use later. You may substitute 2 cups of dried apples for the apricot halves. Cooking time does not include time to ferment the fruit. This recipe is from an old newspaper clipping. It is used to prepare Recipe #276412
Provided by MrsJ492
Categories Fruit
Time 10m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a clean, nonmetal bowl.
- Stir gently.
- Cover mixture and let it stand at room temperature for 3 weeks.
- Stir mixture two times per week.
- Serve fruit over ice cream or pound cake.
- Reserve at least 1 cup of starter mixture at all times.
- To replenish starter, add 1 cup sugar and one of the first 4 ingredients every 1-3 weeks, alternating fruit each time.
- Stir gently after adding fruit and sugar.
- Cover and let mixture stand at room temperature 3 days before using.
Nutrition Facts : Calories 235.5, Fat 0.1, Sodium 3.2, Carbohydrate 43.2, Fiber 1.7, Sugar 41.3, Protein 0.4
More about "brandied fruit recipes"
CLASSIC BRANDIED FRUIT RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.6/5 (64)Total Time 731 hrsCategory DessertCalories 307 per serving
BRANDIED FRUIT STARTER RECIPE | MYRECIPES
From myrecipes.com
Servings 4Published 2010-02-03
- Combine all ingredients in a large glass mixing bowl; stir gently. Cover and let stand at room temperature 3 weeks, stirring fruit twice a week. Serve fruit over ice cream or pound cake, reserving at least 1 cup of fruit mixture to use as a starter at all times.
- To replenish starter, add 1 cup sugar and one of the first 3 ingredients every 1 to 3 weeks, alternating fruit each time; stir gently. Cover and let stand at room temperature 3 days before using.
FRIENDSHIP CAKE (BRANDIED FRUIT CAKE) RECIPE - FOOD NEWS
From foodnewsnews.com
BRANDIED FRUIT RECIPE FOR NATIONAL BRANDIED FRUIT DAY | THE NIBBLE …
From blog.thenibble.com
COOKING WITH MARY AND FRIENDS: BRANDIED FRUIT CAKE
From cookingwithmaryandfriends.com
BRANDIED FRUIT - FOODS AND DIET
From foodsanddiet.com
BRANDIED FRUIT - OLD FASHIONED RECIPES - JOHNNY'S KITCHEN
From johnnyskitchen.us
BRANDIED FRESH FRUIT - CANADIAN LIVING
From canadianliving.com
MINI BRANDIED FRUIT NUT LOAVES - CANADIAN LIVING
From canadianliving.com
BRANDIED FRUIT RECIPES FOR NATIONAL BRANDIED FRUIT DAY - THE …
From blog.thenibble.com
BRANDIED FRUIT COBBLER - FOOD24
From food24.com
RICH BRANDIED FRUITCAKE - CANADIAN LIVING
From canadianliving.com
LET THIS FESTIVE BRANDIED FRUIT LIFT YOUR HOLIDAYS - THE NEW YORK …
From nytimes.com
32 BRANDIED FRUITS IDEAS | BRANDY, FRUIT RECIPES, RECIPES
From pinterest.com
NATIONAL BRANDIED FRUIT DAY - OCTOBER 20, 2022 - NATIONAL …
From nationaltoday.com
BRANDIED FRUIT RECIPE BY THE DAILY MEAL CONTRIBUTORS
From thedailymeal.com
RECIPE FOR BRANDIED FRUIT STARTER - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE BRANDIED FRUIT - SEED TO PANTRY SCHOOL
From seedtopantryschool.com
BRANDIED FRUIT - YESTERDISH
From yesterdish.com
FRIENDSHIP BRANDIED FRUIT STARTER AND CAKE RECIPES - DELISHABLY
From delishably.com
RECIPE - BRANDIED FRUIT - LCBO
From lcbo.com
BRANDIED FRUIT – MOJO JOJO PICKLES
From mojojojopickles.com
NATIONAL BRANDIED FRUIT DAY | BRANDY-SOAKED FRUIT
From thefoodiepatootie.com
BRANDY FRUIT CAKE RECIPE - BFT .. FOR THE LOVE OF FOOD.
From bigfattummy.com
BRANDIED FRUIT COMPOTE - NEW ENGLAND TODAY
From newengland.com
BEST BRANDIED APRICOT "CINNAMON BUN" COBBLERS RECIPES | FOOD …
From foodnetwork.ca
BRANDIED FRUIT RECIPE BY ADMIN | IFOOD.TV
BEST BRANDY FRUITCAKE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
FOURTEEN (14) 'OTHER' GREAT IDEAS TO USE UP BRANDIED FRUIT MIX
From kitchenbutterfly.com
HOW TO MAKE BRANDIED FRUIT - PRESERVING FRUIT WITHOUT …
From thehomesteadinghippy.com
HOT BRANDIED FRUIT RECIPE BY SOUTHERN.CROCKPOT | IFOOD.TV
From ifood.tv
BRANDIED FRUIT - GRAM'S RECIPE BOX
From gramsrecipebox.com
BRANDIED FRUIT BARS RECIPE | GOOD FOOD
From goodfood.com.au
BRANDIED FRUIT COOKIES RECIPE BY HOLIDAY.COOK | IFOOD.TV
From ifood.tv
RECIPE - BRANDIED FRUIT
From lcbo.com
BRANDIED FRUIT | RECIPES WIKI | FANDOM
From recipes.fandom.com
BRANDIED FRUIT SALAD RECIPE BY SNACKS.N.SALAD | IFOOD.TV
From ifood.tv
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #5-ingredients-or-less #desserts #fruit #easy #refrigerator #potluck #diabetic #dinner-party #vegetarian #dietary #berries #pitted-fruit #peaches #brunch #taste-mood #sweet #to-go #equipment #presentation #served-cold #3-steps-or-less
You'll also love