Brandied Fruit - Pears/Apples/etc

[Bimpnottin]

Super Dooper Easy.

Make a simple syrup. I generally do mine equal parts water to sugar, cook until dissolved.

Pack sliced fruit into sterilized canning jars. I like pints, easier to go through.
Add up to 3 Tbsp of good brandy to each pint. (Tried it it with only 1 1/2 and that wasn't enough for us)
Cover fruit with simply syrup, leave 1/2" head space.
Process 15 minutes in canner.

When you open them, they REALLY smell like brandy. When I used the 1 1/2 Tbsp, it didn't have enough of the flavor for us.

 

[JRmom]

Thanks for posting this! Brandied fruit was next on my "look up how to do it" list. I remember someone giving us a HUGE jar of this for Christmas when I was a kid. Yum! I begged for pancakes or waffles for breakfast every morning. I also remember my mom portioning it out... I guess it was really heavy on the brandy.

 

[Neko-chan]

Hm, can you brandy kiwis?

 

[Bimpnottin]

Hm, can you brandy kiwis?

I have absolutely no idea. I was going with the plain, boring Wisconsin fruits - nothing too exotic here!

If you can can kiwis in a simple syrup, there shouldn't be any reason why you couldn't brandy them, but I don't know how that would work.

 

[Neko-chan]

I have no idea either.

I'm going to try kiwi chutney and wine I think. It should be interesting.