- 410 g can sliced peaches
- 410 g can pitted cherries (black)
- 410 g can apricots
- 200 g can crushed pineapple
- 1 cup chopped prunes
- 1/2 cup seeded raisins
- 1 cup sugar
- 1 cinnamon quill
- 1 cup brandy
- 1/2 cup port
Reserve the juice from drained fruit.
Put liquid in saucepan, with sugar and dried fruit. Simmer for 5 minutess ( until sugar dissolved)
Add drained fruit and cinnamon stick… simmer for a few minutes.
When cool, add the brandy and port and put into sterilised jars.
Cover & store in Fridge.
Leave for 2 weeks and serve with Sour cream flavoured with icing sugar & brandy or yoghurt. Delicious with ice cream as well.
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.