Tutti Frutti Food

TUTTI FRUTTI

Tutti Frutti image

This is just lovely served over vanilla ice cream or pound cake. This gets better the longer it sits and steeping time is not included in preparation time. It's also useful as a preserve. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Fruit

Time 10m

Yield 5 pints

Number Of Ingredients 9

Ingredients

1 cup brandy
1 cup strawberry
1 cup raspberries
1 cup apricot, diced
1 cup peach, diced
1 cup pitted cherries
1 cup pineapple, peeled and diced (fresh is best)
1 cup plum, diced
7 cups sugar

Steps:

Pour brandy into a crock; add 1 cup of the sugar and 1 cup ripe strawberries.
Stir thoroughly.
Add the remaining fruits when each is in season with 1 cup of sugar for each cup of fruit (additional brandy is not neccessary), stirring well after each addition.

Nutrition Facts : Calories 1314.2, Fat 0.7, Sodium 1.6, Carbohydrate 304.3, Fiber 4.8, Sugar 297.9, Protein 2

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