Velda Keenan

Ingredients

• 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

Method

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.

Disclaimer:

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.

[homepageimage][/homepageimage]

[smallimage][/smallimage]

Method