Use a two gallon stone crock. Peaches, peeled plums, strawberries, raspberries, pineapple, and cherries may be used as they come into season. Start this March by placing one cup of brandy or rum (I prefer rum) in the crock, with one cup prepared fruit. Thereafter, add one cup sugar with every cup of fruit. Stir every day. In the fall, cover a heavy pan lid wrapped in plastic and place it in the crock, on top of the fruit to weigh down the fruit under the liquid. Seal the crock with more plastic wrap and leave it until December. If desired, a whole banana may be added before sealing. Jeanne feels this mellows the slightly alcoholic intriguing flavor the fermented dessert acquires.

Serve Tutti Frutti over ice cream. When fruit is gone, the sauce may be used to baste ham, or as a pancake syrup.