Drunken Fruit

Note: I have had this recipe for years, and I have constantly kept this mixture in a pretty, heavy, clear glass jar with a loose-fitting lid on my kitchen counter. Sometimes I drain the fruit and use it in a fruit cocktail cake recipe. I use the drained juice as a substitute for liquid in the recipe. It's absolutely delicious. I usually serve it over ice cream.


This is good served over ice cream or pound cake.

1 envelope yeast
1/4 C. warm water
1 C. sliced canned peaches
1 C. canned pineapple chunks
1 C. apricot halves, drained
3 C. sugar
1/2 C. brandy
1 C. red maraschino cherries, with juice

Drain peaches and pineapple. Dissolve yeast in warm water. Place all ingredients in a loosely-sealed jar. Keep in a warm, preferably dark, spot. NEVER use a metal spoon in this fruit. Never let the fruit get under less than 3 cups. Every two weeks add 1 cup sugar and 1 cup drained fruit (if using maraschino cherries, use the juice also). You may substitute pear slices or Mandarin orange slices.