AUNT FRANS CROCKED FRUIT
As put forth by Veronica Volpe
Press Food Editor
Pittsburgh Press, November 2, 1971
A Crocked pot by any other name is still spirited fruit.
Call it Brandied Fruit, Vintage Cup, Rum Pot (from the German Rumtoph), Fruit Mélange or Friendship Cup, it is still the flavorful blend of fruit and liquors that mellows with each addition of both with the passage of time.
The idea is to start with the fruit in season. Add sugar according to a given proportion, and enough brandy, rum, bourbon or other whiskey to come just above the fruit.
This mixture is allowed to stand about three months, after which it is ready to serve as a spice-scented fruit compote, sauce for ice cream or plain cake, or a relish for ham, pork or poultry.
The mixture may be used after one week. But it develops better flavor with longer storage.
May be Kept filled.
As the pot empties, more fruits in season, canned fruits or dried fruits may be added to continue the process for years, if desired, adding the fruits that are in season, according to choice or taste.
Once started, the process may be continued indefinitely.
The fruit will produce its own liquor along with that added as a starter. The finished product may be packaged in hot, clean jars and sealed for longer storage.
With Crocked Fruits the recipe which follows is called, a dessert is always on tap. Any fine glazed crock or jar with a top, a covered glass container, such as a large apothecary jar, or the glass cheese keeper with cover may be used for holding the mixed fruit blend.
The container ought to be something rather generous in size. A variety of uses will be found for the potted fruit.
Besides, with a large enough quantity, there will also be sufficient supply to give starters to friends who will be sure to ask for some, or to use as a gift from the kitchen when the need rises.
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AUNT FRANS CROCKED FRUIT RECIPE
CROCKED FRUIT
Fresh fruit in season (see note)
Sugar
Walnut or pecan halves, optional
Brandy, rum, bourbon or other whiskey
Pitted prunes, apricots, raisins, figs, pitted dates, canned peaches, pears, pineapple, apricots, and cherries.
Peel fresh fruit if necessary. Remove pits and cut up. Do not make pieces too small. Each fruit should be identifiable.
Weigh prepared fresh fruit. Place in large bowl. Add an equal amount of sugar by weight. (Lacking a scale, measure fruit by cupfuls and add ¾ cup sugar for each cup fruit).
Let stand about 1 hour, stirring occasionally. Add nuts, if desired, but no extra sugar with them.
Spoon fruit, nuts and sugar into a large crock or jar. Pour spirits over to cover. Put lid on crock. Keep in cool, dry place. When crock is full, let stand at least a week before starting to use. Stir before spooning out fruit. Store 3 months, preferably.
Follow above proportions on fruit and sugar whenever adding fresh fruit to crock, and add enough spirits to cover fruit. Stir well with each addition of fruit to lift any undissolved sugar that may settle to bottom of crock.
Follow sugar proportions and other suggestions indicated above when adding dried fruit.
When adding canned fruit, drain well. Cut up if necessary. Measure by cupfuls.
Add 1/3 cup sugar for each cup of canned fruit, then proceed as above.
Pineapple, peaches, nectarines, plums, seedless grapes, apples may be used. Strawberries add a special perfume to the mixture but tend to fall apart in the crock, so add only a few on top.
I will not suggest here that people add anything else to the mix that might increase the level of intoxication and enjoyment, but I have heard rumors that certain herbs can make for an interesting tincture. A snifter-full is often more than adequate for an evening's enjoyment.
As put forth by Veronica Volpe
Press Food Editor
Pittsburgh Press, November 2, 1971
A Crocked pot by any other name is still spirited fruit.
Call it Brandied Fruit, Vintage Cup, Rum Pot (from the German Rumtoph), Fruit Mélange or Friendship Cup, it is still the flavorful blend of fruit and liquors that mellows with each addition of both with the passage of time.
The idea is to start with the fruit in season. Add sugar according to a given proportion, and enough brandy, rum, bourbon or other whiskey to come just above the fruit.
This mixture is allowed to stand about three months, after which it is ready to serve as a spice-scented fruit compote, sauce for ice cream or plain cake, or a relish for ham, pork or poultry.
The mixture may be used after one week. But it develops better flavor with longer storage.
May be Kept filled.
As the pot empties, more fruits in season, canned fruits or dried fruits may be added to continue the process for years, if desired, adding the fruits that are in season, according to choice or taste.
Once started, the process may be continued indefinitely.
The fruit will produce its own liquor along with that added as a starter. The finished product may be packaged in hot, clean jars and sealed for longer storage.
With Crocked Fruits the recipe which follows is called, a dessert is always on tap. Any fine glazed crock or jar with a top, a covered glass container, such as a large apothecary jar, or the glass cheese keeper with cover may be used for holding the mixed fruit blend.
The container ought to be something rather generous in size. A variety of uses will be found for the potted fruit.
Besides, with a large enough quantity, there will also be sufficient supply to give starters to friends who will be sure to ask for some, or to use as a gift from the kitchen when the need rises.
--------------------------------------------------------------------------
AUNT FRANS CROCKED FRUIT RECIPE
CROCKED FRUIT
Fresh fruit in season (see note)
Sugar
Walnut or pecan halves, optional
Brandy, rum, bourbon or other whiskey
Pitted prunes, apricots, raisins, figs, pitted dates, canned peaches, pears, pineapple, apricots, and cherries.
Peel fresh fruit if necessary. Remove pits and cut up. Do not make pieces too small. Each fruit should be identifiable.
Weigh prepared fresh fruit. Place in large bowl. Add an equal amount of sugar by weight. (Lacking a scale, measure fruit by cupfuls and add ¾ cup sugar for each cup fruit).
Let stand about 1 hour, stirring occasionally. Add nuts, if desired, but no extra sugar with them.
Spoon fruit, nuts and sugar into a large crock or jar. Pour spirits over to cover. Put lid on crock. Keep in cool, dry place. When crock is full, let stand at least a week before starting to use. Stir before spooning out fruit. Store 3 months, preferably.
Follow above proportions on fruit and sugar whenever adding fresh fruit to crock, and add enough spirits to cover fruit. Stir well with each addition of fruit to lift any undissolved sugar that may settle to bottom of crock.
Follow sugar proportions and other suggestions indicated above when adding dried fruit.
When adding canned fruit, drain well. Cut up if necessary. Measure by cupfuls.
Add 1/3 cup sugar for each cup of canned fruit, then proceed as above.
Pineapple, peaches, nectarines, plums, seedless grapes, apples may be used. Strawberries add a special perfume to the mixture but tend to fall apart in the crock, so add only a few on top.
I will not suggest here that people add anything else to the mix that might increase the level of intoxication and enjoyment, but I have heard rumors that certain herbs can make for an interesting tincture. A snifter-full is often more than adequate for an evening's enjoyment.