Best Brandied Berries And Nectarines Recipes

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STONE-FRUIT COMPOTE



Stone-Fruit Compote image

Enjoy this chunky fruit spread on toast with ricotta or spoon it over plain yogurt.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 1 1/3 cups

Number Of Ingredients 7

2 1/4 cups coarsely chopped stone fruit, such as peaches, nectarines, and plums (about 3/4 pound total)
2 tablespoons honey
Coarse salt
1 star anise
2 allspice berries
1 wide strip lemon zest
1 small cinnamon stick

Steps:

  • In a small saucepan, combine fruit, honey, pinch of salt, water, and desired flavor combination (optional). Cook over medium-high, stirring occasionally, until fruit is soft, 8 to 12 minutes. Transfer to a pint-size jar and let cool.

Nutrition Facts : Calories 21 g

BRANDIED STRAWBERRIES



Brandied Strawberries image

Need a fun topping for your ice cream, cake or store-bought pound cake? Just soak some strawberries in simple syrup with some brandy and the outcome is a decadent and sweet topping for any dessert. The best part is they will last for weeks, if kept in a jar and refrigerated!

Provided by Food Network Kitchen

Categories     condiment

Time 1h10m

Yield about 4 cups of brandied strawberries

Number Of Ingredients 5

3/4 cup sugar
4 wide strips orange zest
4 wide strips lemon zest
1 pound strawberries, hulled and halved or quartered if large
1/2 cup brandy

Steps:

  • Combine the sugar, orange and lemon zest and 3/4 cup water in a medium saucepan over medium heat. Bring to a simmer and cook 5 minutes, stirring to dissolve the sugar.
  • Remove from the heat and stir in the strawberries and brandy; let cool to room temperature, 1 to 2 hours. Ladle the strawberries and syrup into a large jar (or multiple smaller jars) and refrigerate at least 24 hours or up to 2 months.

NECTARINES AND BERRIES IN WINE SAUCE



Nectarines and Berries in Wine Sauce image

I have kept a box of white wine in my refrigerator and red in the pantry almost since these easily dispensed wines first became available. Need a half-cup, a cup or more for a recipe? It's at hand, ready to go into the pot, and there's also some always ready to go into the cook.About the only time I serve the wines is on an informal occasion, for example if someone wants a glass of white when everybody else is drinking red. The wines are also handy for a mixed wine drink like a kir, or even sangria.Their destiny, as the poaching liquid for summer nectarines, could not be more rewarding. The fruit is mixed with berries, and the wine, sweetened with sugar, is enriched with berry purée and reduced to a sauce. Whether to use white or red depends on the berries you select. Do not skimp on the chilling time; overnight would not be a mistake. It improves the dessert.

Provided by Florence Fabricant

Categories     dessert

Time 1h

Yield 4 servings on its own, 6 to 8 with ice cream

Number Of Ingredients 7

1 pint raspberries or blackberries, rinsed
2 cups dry white or red wine
1/2 cup sugar
4 large firm but ripe nectarines, quartered, pits removed and reserved
Juice of 1/2 lemon
3 tablespoons framboise or blackberry brandy, optional
Mint sprigs, for garnish

Steps:

  • Purée half the raspberries or blackberries by forcing them through a sieve or potato ricer to eliminate seeds.
  • Place the wine (with raspberries, use white; with blackberries, red) in a 3-quart saucepan. Stir in the sugar, bring to a slow simmer and add the nectarines and pits. Simmer until the fruit is just tender, about 3 minutes. Transfer the nectarines to a bowl with a slotted spoon, draining well. Discard the pits. Stir berry purée into the pan.
  • Bring wine with berry purée to a boil and cook about 15 minutes, until reduced to about 3/4 cup. Remove from heat and stir in the lemon juice and framboise or brandy, if using. Allow to cool 30 minutes. Mix the remaining berries with the nectarines. Pour the sauce over the fruit and refrigerate several hours, or overnight. Serve on its own or over ice cream, garnished with mint.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 1 gram, Carbohydrate 53 grams, Fat 1 gram, Fiber 8 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 41 grams

BERRY NECTARINE SALAD



Berry Nectarine Salad image

I've been making this recipe for years. Whenever my family has a summer get-together, everyone requests it. The nectarines and berries look beautiful together, and the topping is the perfect accent. -Mindee Myers, Lincoln, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 7

4 medium nectarines, sliced
1/4 cup sugar
1 teaspoon lemon juice
1/2 teaspoon ground ginger
3 ounces reduced-fat cream cheese
2 cups fresh raspberries
1 cup fresh blueberries

Steps:

  • In a large bowl, toss nectarines with sugar, lemon juice and ginger. Refrigerate, covered, 1 hour, stirring once., Drain nectarines, reserving juices. Gradually beat reserved juices into cream cheese. Gently combine nectarines and berries; serve with cream cheese mixture.

Nutrition Facts : Calories 109 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 46mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

FRIENDSHIP BRANDY FRUIT STARTER



Friendship Brandy Fruit Starter image

This version of fruit starter uses brandy, not yeast, just to get things started. This delightful concoction is used in cake mixes and served over ice cream or pound cake. It gets its name because you share it with friends so it makes a great gift in a pretty jar. You will need a place to keep a large jar at room temperature. It takes a couple of minutes daily for "care and feeding", but the smell alone is worth it! Possible substitutions or additions: fruit cocktail, apricots, mandarin oranges or pears. Finally found this version on www.CooksRecipes.com since my grown daughter, Kat is allergic to yeast. NOTE: Since this is fermented, this fruit is not for kids unless used in baking.

Provided by Kats Mom

Categories     Quick Breads

Time 5m

Yield 6 cups, 24 serving(s)

Number Of Ingredients 5

1 (20 ounce) can pineapple chunks, drained
1 (16 ounce) can peach slices, drained
1 (10 ounce) jar maraschino cherries, drained
1 1/4 cups sugar
1 1/4 cups brandy

Steps:

  • TO START: Combine all ingredients in a clean, large glass jar.
  • Stir gently with wooden spoon.
  • Cover and let stand at room temperature for three weeks, stirring at least twice a week.
  • Fruit is fermented when it is translucent.
  • CARE AND FEEDING: Stir mixture daily.
  • Every two weeks add one cup sugar and one cup of fruit and stir gently. Alternate fruits each time.
  • Cover and let stand at room temperature at least three days before using.
  • Do not add fruit more often than once every two weeks.
  • Do not delay adding fruit for more than one or two days past schedule.
  • IMPORTANT: To keep the starter going, retain at least three cups at all times.
  • SHARING: Whenever you have more than six cups of fermented fruit, you may divide it into two portions, being sure there are at least three cups in each portion.
  • Do this just before you would do a normal feeding.
  • Feed each portion.
  • Give one portion to a friend (with Care and Feeding directions) and keep one for yourself.
  • Search on "friendship fruit" to find recipes that use this.
  • There is also a Friendship Sourdough Starter (Recipe #647936) - yum!

BRANDIED CHERRY CLAFOUTI



Brandied Cherry Clafouti image

A warm French custard with brandied cherries. Almost any fruit can be used in this recipe.

Provided by MONIQUEWS

Categories     World Cuisine Recipes     European     French

Time 2h5m

Yield 8

Number Of Ingredients 12

2 cups canned tart cherries, drained
¼ cup brandy
⅔ cup white sugar, divided
cooking spray (such as Pam®)
1 cup milk
⅔ cup sifted all-purpose flour
3 large eggs
1 tablespoon vanilla extract
1 tablespoon lemon zest
¼ teaspoon salt
⅛ teaspoon allspice
1 teaspoon confectioners' sugar, or as needed

Steps:

  • Mix cherries, brandy, and 1/3 cup white sugar in a bowl; let soak for 1 hour.
  • Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch pie pan with cooking spray.
  • Remove cherries from brandy mixture using a slotted spoon and transfer to the prepared pie pan. Pour brandy mixture into a blender; add remaining 1/3 cup sugar, milk, flour, eggs, vanilla extract, lemon zest, salt, and allspice to the blender. Pulse mixture until batter is smooth; pour over cherries.
  • Bake in the preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until golden and puffy, 45 to 50 minutes. Cool slightly and dust with confectioners' sugar to serve.

Nutrition Facts : Calories 195.2 calories, Carbohydrate 32.4 g, Cholesterol 72.2 mg, Fat 2.7 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 1 g, Sodium 116.2 mg, Sugar 23.4 g

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