Brandied Fruit
POSTED: 2:12 pm EST January 3, 2004
Makes 6 servingsThis is very easy-going -- as well as a scrumptious -- recipe for you can vary the fruits to use your favorites. Serve the medley over Apricot Brandy Pound Cake (see recipe), ice cream, or as a light dessert on its own.
3 cups fresh fruit, such as sliced strawberries, sliced apricots, sliced peaches, and blueberries (see Tip)
½ cup fresh orange juice
2 tablespoons apricot brandy or other fruit-flavored brandy
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
3 cups fresh fruit, such as sliced strawberries, sliced apricots, sliced peaches, and blueberries (see Tip)
½ cup fresh orange juice
2 tablespoons apricot brandy or other fruit-flavored brandy
Combine the fruit in a medium bowl. Stir together the orange juice and brandy in a measuring cup. Pour over the fruit. Cover and refrigerate for at least 2 hours or up to 6 hours before serving.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
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