“Brandy, n. A cordial composed on one part thunder-and-lightning, one part remorse, two parts bloody murder, one part death-hell-and-the-grave and four parts clarified Satan.” Ambrose Bierce, The Devil’s Dictionary
October 20th is Brandied Fruit Day! The addition of brandy to fruit is akin to adding explosives to everything on Mythbusters – it really spices it up. Brandy adds entirely new flavor profiles to already awesome food. According to Holiday Insights, we don’t know the origins of this day, but who needs real origins?
Your brandied fruit recipe can contain any type of fruit that you desire. We’re going to paraphrase Lynne’s Brandied Fruit recipe here (this link goes to The Splendid Table’s site).
Basically, you’re making a simple syrup on your commercial stovetop, adding some brandy to it, then pouring it over fruit and waiting for several months until the brandy has permeated through the fruit and the mixture is to your satisfaction.
You can shorten the time, but you may find that the ingredients haven’t meshed together. Give the mixture a minimum of a couple of months, and you’re in – and, if you want to make a tradition of it, let it last until next year!
Thanks go out to Lexnger on Flickr for the Creative Commons use of the picture.
