Brandy, a syrupy, liqueur-like spirt made from distilled wine, adds a touch of sweet sophistication to any dish or beverage it graces and preserves the ones we just can't bear to let go of as the seasons transition from summer into fall. Hold onto summer and hold up your glass to toast to Brandied Fruit Day, an odd little day that celebrates the quaint turned trendy process of canning that seems to preserve tradition alongside summer's fruit.
Star blogger Bunky Cooks knows all about the teaches of peaches and the culinary benefits of canning. You too can learn the tips and tricks to making your very own batch of Brandied Peaches, an essential ingredient for boozy pies, tarts and many other naughty treats.
Got the cold weather blues? Cheer up with cherries, Brandied Cherries, that is! The Veggie Obsession blog temporarily becomes a fruit obsession blog to bring us this tempting recipe for brandied cherries. A perfect addition to a stiff drink or a bland cocktail, these cheerful cherries will give any happy hour the subtle boost it needs to go from ordinary to extraordinary.
The best part of brandied fruit, as you'll find in these next two recipes, is that the fruit itself doesn't have to be the main attraction. From compote to garnish and beyond brandied fruit work their magic in even the tiniest proportions. Take this recipe from A Cooking Life for instance. A simple Almond Pound Cake under goes a sweet transformation with the addition of brandied raisins, currants, apricots and cranberries. A fresh twist on a tradition holiday fruitcake, this fruit-packed cake is sure to add both color and flavor to your party table.
Last but certainly not least we have this well-plated dessert from exotic kitchens of Gourmet Getaways. While a brandied fruit compote takes the backseat in this unforgettable pairing of White Chocolate and Prune Juice Jelly Pana Cotta, it still remains an key component in this daring culinary adventure, breathing new life into traditional culinary classics.