|Chez Panisse Cooking|
|by Paul. Bertolli|
"Extraordinary," "poetic," and "inspired" are only a few words that have been used to describe the food at Chez Panisse.
Results 1 - 10 of 74 for brandied fruit
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Combine butter and ... eggs. Coarse chop brandied fruit and stir into ... at room temperature 3 days before using again. Yields 6 cups of brandied fruit.
To prepare brandied fruit: 3 c. ... and a cup of sugar to the mix. Share with friends or give as gifts at Thanksgiving time or Christmas. Makes 12 cups.
In a 1 ... amounts sugar and fruit every 2 weeks. ... food cake pan. (Brandied fruit is also very good as a topping for ice cream or spooned over pound cake.)
Mix fruit, powdered sugar, and brandy together. Stir and chill several hours or overnight. Serves 10.
To start: (Pineapple, ... To add to brandied fruit: every 14 ... covered. Stir every day or two. When fruit rises to top; its ready. Always keep 2 cups.
Cut orange into ... 3 weeks, alternate fruit each time; stir ... pan for 1 hour and 15 minutes at 325 degrees. Do not test with toothpick, it will fall.
Boil first 4 ingredients together and cool. When cool, pour over rest of ingredients. Bake at 350 degrees. For muffins bake 25 minutes. For cakes ...
Combine butter and ... ingredients. Coarsely chop fruit and nuts and ... bundt pan, sprayed with Pam. Bake at 350 degrees for 1 hour or until done. Cool.
MIX BY HAND (no mixer) the above ingredients and bake in greased and floured tube or bundt pan at 325 degrees for 1 hour. Doubling this recipe will ...
Cream shortening, sugar; add eggs. Mix well. Mix fruit with 1 cup ... by teaspoonfuls onto a greased cookie sheet and bake in 350 degree oven until done.
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