Brandied Fruit

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 09/23/21
Brandied Fruit

The Spruce / Eric Kleinberg

Prep: 60 mins
Cook: 0 mins
Soak Time: 730 hrs
Total: 731 hrs
Servings: 32 servings

When summer gives up its bounty of fresh fruit, preserve that sun-kissed flavor in good-quality brandy (for the best results) to be enjoyed year round on ice cream, pound cake, pancakes, or as is with ​whipped cream. One of the ways in which fruits can be preserved is in alcohol—no water-bath processing required—and the brandy contributes a wonderful flavor as well.

A single type of fruit can be used, say peaches only or just pears, or a combination of fruits and berries. Berries should be left whole (cherries pitted for easier eating), but larger fruits will need to be pitted and diced and, in the cases of nectarines, peaches, and pears, blanched and peeled. Keep in mind that it takes at least one month for the fruit to be at its best (longer is better), so plan far ahead.

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Ingredients

  • 9 cups diced fresh, ripe but not mushy, fruit of choice, such as unbruised pitted plums, peeled nectarines, and peaches, or whole pitted cherries, blueberries, or other berries

  • 5 cups granulated sugar

  • 5 cups firmly packed light brown sugar

  • 4 cups brandy

Steps to Make It

  1. Gather the ingredients.

    Brandied fruit ingredients

    The Spruce / Eric Kleinberg

  2. Combine fruit and sugars in a very large bowl and toss well.

    Combine fruit and sugars in a very large bowl

    The Spruce / Eric Kleinberg

  3. Cover and let macerate for 1 hour, tossing every 15 minutes.

    Fruit marinading in a bowl covered with plastic wrap

    The Spruce / Eric Kleinberg

  4. Divide fruit among 8 sterilized pint jars or a gallon covered crock. Pour in brandy, making sure fruit is submerged.

    Brandied fruit in jars

    The Spruce / Eric Kleinberg

  5. Cover and store in a cool place for at least one month. Since brandied fruit will only improve with age, let flavors develop longer if possible.

    Brandied fruit in jars

    The Spruce / Eric Kleinberg

How to Use

  • Drain 1 cup of the brandied fruit, reserving the liquid, and bake them into a cake mix or cake from scratch, substituting any liquid called for in the recipe with the brandied fruit syrup (the alcohol will burn off).
  • Add some brandied fruit to mixed drinks, punch, sangria, or use in a nonalcoholic beverage made with sparkling water.
  • Use well-drained fruit as the crowning glory on top of a frosted cake.
  • Use as a condiment alongside turkey or other roasts by cooking down the liquid only until thick and then recombining with the fruit.
  • Mix well-drained and chopped fruit with softened cream cheese for an interesting cracker-and-cheese plate.

How to Store

The brandied fruit can be stored on a counter. Then, as its contents diminish, just add more diced fruit (2 cups fruit to 1/2 cup each white and firmly packed brown sugar) and brandy to cover.

Nutrition Facts (per serving)
307 Calories
0g Fat
66g Carbs
0g Protein
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Nutrition Facts
Servings: 32
Amount per serving
Calories 307
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 66g 24%
Dietary Fiber 1g 3%
Total Sugars 63g
Protein 0g
Vitamin C 20mg 102%
Calcium 31mg 2%
Iron 0mg 2%
Potassium 141mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)