Dissolve:

1 yeast cake in 1/4 cup warm water

Add:

1 c. pineapple chunks or tidbits, drained
1 c. sliced peaches
1 c. red maraschino cherries
3 c. sugar

You may add 1/2 cup brandy at this point, it is optional - I do not.

Mix and stir often. Keep this mixture in a jar - at least 1/2 gallon, but do not seal completely. A pretty one as this sets on the cabinet and is a "conversation piece".

Two weeks later add:

1 c. peaches, drained
1 c. sugar

Two weeks later add:

1 c. pineapple chunks or tidbits, drained
1 c. sugar

Two weeks later add:

1 c. cherries, drained
1 c. sugar

The cherries do not hold the red color as well as before.

Do not let the mixture go below the original 3 cups or it will lose its fermenting power. It may be divided after the last addition listed. Do not refrigerate.

Apricot halves, pear halves, and Mandarin orange sections may be used in place of the peaches, etc. Once the starter is made and divided you should add a cup of fruit and a cup of sugar about every ten days to two weeks.

The juice serves well when giving a starter to a friend - use one cup juice and 2 cups fruit. At this time add fruits as in step two in recipe, let set one day, then stir every day until all sugar is dissolved. Continue to stir most every day and add new fruit and sugar each two weeks.

Serve over ice cream, cottage cheese and make lots of brandied fruit cakes.