Fruit Preserved in Spirits
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g assorted fruit
- sugar
- brandy or cognac
Instructions
- Layer spring fruits in a jar with half their weight in sugar and enough spirit to cover.
- Add later fruits (pitted, mostly sliced) through the season with proportional sugar and spirit.
- Adjust sweetness and spirit to taste, then rest several months before serving.