• 10/20 Brandied Fruit - 3

    From Dave Drum@1:261/38 to All on Tue Oct 19 05:47:02 2021
    October 20: National Brandied Fruit Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chocolate Covered Brandied Cherries
    Categories: Candy, Booze, Fruits, Chocolate
    Yield: 50 Servings

    50 Maraschino cherries; drained
    3/4 c Brandy
    3 tb Butter
    3 tb White corn syrup
    1/4 ts Salt
    2 c Confectioners sugar; sifted
    1 1/2 lb Dipping chocolate

    Pour brandy over drained cherries; let set for 2
    days.

    Combine butter, corn syrup and salt; blend until
    smooth. Add sifted powdered sugar and mix well. Knead
    until smooth and shiny; chill for 1/2 hour wrapped in
    waxed paper.

    While chilling, drain cherries well on paper
    towels; pat dry. Reserve brandy marinade for cakes or
    cooking. Shape a marble-sized piece of fondant around
    each cherry; place on waxed paper-lined tray. Chill
    until firm, about 2 hours.

    Melt chocolate a small amount at a time. Dip
    cherries and place back on wax paper-lined tray. Place
    in refrigerator to set. Store in covered container in
    cool dark place for 10 - 14 days to fully ripen.

    Patricia Dwigans

    From: http://www.recipesource.com

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  • From Dave Drum@1:3634/12 to All on Tue Oct 18 16:33:00 2022
    October 20 - National Brandied Fruit Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Brandied Baked Pears
    Categories: Desserts, Fruits, Dairy, Booze
    Yield: 6 Servings

    6 Firm Bosc or Bartlett pears
    1/4 c Packed light brown sugar
    2 tb Unsalted butter
    1/2 c Water
    1/4 c + 1 ts brandy
    1/4 c Chilled heavy cream

    Special equipment: a melon-ball cutter

    Put oven rack in middle position and preheat oven to
    450øF/230øC.

    Peel and halve pears, leaving stems intact, then core with
    melon-ball cutter and toss with brown sugar in a large
    bowl.

    Melt butter in a 3 quart shallow baking dish in oven,
    about 1 minute, then add pears, turning to coat with
    butter. Add water to dish and bake pears, turning over
    occasionally, until tender and edges are caramelized, 30
    to 50 minutes, depending on ripeness of pears.

    Transfer pears with a slotted spoon to a plate, then add
    1/4 cup brandy to baking dish and stir with a heatproof
    rubber spatula to dissolve any caramelized juices. Return
    pears to dish.

    Whisk cream in a bowl just until thick (before soft peaks
    form), then whisk in remaining teaspoon brandy. Serve
    pears with brandy sauce and drizzle with brandied cream.

    Cooks' notes: Brandied baked pears can be baked 1 hour
    ahead and kept, loosely covered, at room temperature.
    Reheat, covered, in a 350øF/175øC oven until warm, 10 to
    15 minutes. Brandied cream can be made 1 hour ahead and
    chilled, covered. Stir before serving.

    Gourmet | December 2003

    MM Format by Dave Drum - 21 December 2003

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