Recipe of Poolish Bread Starter

Friendship Fruit Starter

When ready to start the dough, warm 10 grams of water to 35c (95f), add the yeast, whisk and leave to stand for ten minutes before adding to the dough.

Recipe Summary Friendship Fruit Starter

This is really two recipes in one - 6 cups of brandied fruit, and 2 cups of starter for the Thirty Day Friendship Cake.

Ingredients | Poolish Bread Starter

1 (15 ounce) can pineapple chunks, drained

1 (15 ounce) can apricot halves, drained

1 (15 ounce) can sliced peaches, drained

1 (10 ounce) jar maraschino cherries, drained

1 ¼ cups brandy

1 ¼ cups white sugar

Directions

In a large glass jar, combine drained pineapple chunks, drained apricot slices, drained sliced peaches, drained maraschino cherries, brandy and sugar. Stir gently with wooden spoon. Cover and let stand at room temperature for 3 weeks, stirring at least twice a week. Drain and reserve the liquid - This liquid is your starter for the Thirty Day Friendship Cake.

The brandied fruit should be kept refrigerated, and can be served with ice cream, yogurt or pound cake. You can also use the brandied fruit in a cake mix or scratch cake. Use about 2 cups (chopped) per cake mix.

Info | Poolish Bread Starter

prep: 3 weeks total: 3 weeks Servings: 24 Yield: 2 cups starter, 6 cups brandied fruit

TAG : Friendship Fruit Starter

Desserts, Specialty Dessert Recipes, Liqueur Dessert Recipes, Brandy,