1 cn 20 oz Sliced peaches
-chop, save juice
2 1/2 c Sugar
1 pk Dry yeast
TENTH DAY
1 cn 15 oz can Chunk pineapple
-with juice, cut in half
2 1/2 c Sugar
1 cn 15 oz Fruit cocktail — with
-juice
TWENTIETH DAY
2 1/2 c Sugar
2 9 oz jars Maraschino
Cherries
-drain and chop
In a 1-gallon glass or crockery jar with loose fitting lid, combine
sugar, peaches and yeast. Stir daily for 10 days. DO NOT REFRIGERATE.
On the 10th day, add pineapple with juice, sugar and fruit cocktail
with juice. Stir daily for 10 days.
On the 20th day, add sugar and cherries. Stir daily until the 30th
day.
On the 30th day, drain juice from fruit. Reserve fruit to be used for
cakes. Store fruit and juice in glass jars in refrigerator until
ready to use. Keeps well.
In remaking starter, use 1 1/2 cups of drained juice in the first
step of the brandying process with 2 1/2 cups sugar and 20-oz can
peaches. Do not use yeast. The yeast is used only to start peaches
and sugar fermenting the first time. For making cakes with reserved
fruit see the following recipes; Friendship Cake, Friendship Cake Mix
Style One, and Friendship Cake Mix Style Two. Pat Dwigans
Yields
1 servings
