La Cuisine Classique

July 13, 2008

Brandied Fruits French-Style

Filed under: Compotes, Dessert, Recipes — Tags: , , , , , — La Cuisine Classique @ 9:47 pm

Ingredients:

  • 1 1/2 cups fresh picked-over strawberries, raspberries or other berries
  • 1 1/2 cups sugar
  • 4 cups cognac
  • 2 cups Madeira wine
  • 1 tablespoon ground cloves
  • 1 tablespoon ground allspice
  • 1 tablespoon orange zest
  • 1 tablespoon lemon zest
  • 2 sticks cinnamon
  • 1 tablespoon chopped fresh ginger root or 2 teaspoons ground ginger
  • Seasonal fruits
  • Sugar

    • How to do it:
    Add the berries to a saucepan and crush them. Add the 1 1/2 cups sugar and bring to a boil. Simmer, stirring until the sugar is dissolved and a syrup forms. Strain and discard the pulp. Add the strained syrup to a clean, sterilized crock with a 16 to 20 cup capacity.

    Add the cognac, Madeira and spices. The brandy mixture is now ready for fruits to be added as they appear in season. Fruits might include peaches, pears, grapes, cherries, berries and so on. The fruits should have the stems removed, but leave the pits and skin intact. Each time a quantity of fruits or berries is added, measure them and add an equal quantity of sugar. Stir gently until sugar is dissolved. The fruits should at all times be submerged in the brandying liquid. The crock should be kept lightly covered and stored in a cool dark place for at least six months before using. Some of the fruits will float temporarily, but at they age, they will sink.
    Yields 10 to 19 cups, depending on the quantities added.

    Cherries Preserved in Kümmel Syrup

    Filed under: Compotes, Dessert, Recipes — Tags: , , — La Cuisine Classique @ 9:35 pm

    Ingredients:

  • 1 quart ripe firm black bing cherries
  • 1/4 cup sugar
  • 1 cup white vinegar
  • 1 cup Kümmel spirits

    • How to do it:

    Rinse the cherries in cold water and drain. The stems may be left on.

    Add the cherries and sugar in a 1 quart jar. Add equal amounts of vinegar and Kümmel. There must be enough liquid to cover the cherries.

    Put the lid on the jar and add the screw cap. Turn to seal loosely. Store in a cool dark place for up to six months.

    Yields 1 quart.

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