Brandied Fruit
UPDATED: 5:59 am EDT May 23,
2008
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, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “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. . To buy Paulette Mitchell's cookbooks, click here.
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
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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, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “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. . To buy Paulette Mitchell's cookbooks, click here.
