A Brandied Fruit Starter

Question: Many years ago someone gave me several cups of brandied fruit starter along with a recipe for replenishing it. As best as I can recall, it included maraschino cherries, pineapple, sugar and yeast.

The mixture is great on poundcake and ice cream. I would like to make a starter batch for my own use, and have enough to give to friends in attractive covered jars at the holidays. I would really like to have this recipe. Can you help?

Answer: The following starter and sauce recipes come from the manufacturers of Red Star yeast. The starter recipe yields two cups. Use one to make the sauce; the second may either be given as a gift along with the recipe, or made into a second batch of sauce. In addition to using the sauce as a dessert topping, the manufacturers make these suggestions:

--Use as a sauce for ham.

--Add to rice stuffing for poultry or game.

--Serve over pancakes or French toast.

--Spoon onto cottage cheese.

--Fold into gelatin and mold.

--Add to cooked carrots or squash.

VINTAGE FRUIT SAUCE

1/2 cup canned peaches in heavy syrup

1/2 cup canned pineapple chunks in heavy syrup

6 maraschino cherries

1 cup Vintage Fruit Starter

1 cup sugar

Drain and cut peaches into pieces. Drain pineapple chunks. Cut cherries into halves. Combine Vintage Fruit Starter, peaches, pineapple, cherries and sugar in glass jar with loose-fitting lid. Stir well. Place in fairly warm place. Continue to stir once each day.

Sauce may be served after 1 week. Fruit and sugar must be replenished every 2 weeks. No need to refrigerate. Sauce will keep many months if directions are carefully followed.

Note: Doubling recipe is not recommended.

Vintage Fruit Starter

3/4 cup canned peaches in heavy syrup

3/4 cup canned pineapple chunks in heavy syrup

6 maraschino cherries

1 1/2 cups sugar

1 package dry yeast

Drain peaches and cut into pieces. Drain pineapple chunks. Cut cherries into halves. Combine peaches, pineapple chunks, cherries, sugar and yeast in glass jar with loose-fitting lid. Set in fairly warm place. Stir several times first day, then once each day for 2 weeks. Makes 2 cups starter.

Note: Regular or quick-rise yeast may be used.