Tutti Frutti

This is just lovely served over vanilla ice cream or pound cake. This gets better the longer it sits and steeping time is not included in preparation time. It's also useful as a preserve. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 10 mins
• Yields: 5 pints

Ingredients

• 1  cup brandy
• 1  cup strawberry
• 1  cup raspberries
• 1  cup apricot, diced
• 1  cup  peach, diced
• 1  cup  pitted cherries
• 1  cup pineapple, peeled and diced (fresh is best)
• 1  cup plum, diced
• 7  cups sugar

Directions

1. Pour brandy into a crock; add 1 cup of the sugar and 1 cup ripe strawberries.
2. Stir thoroughly.
3. Add the remaining fruits when each is in season with 1 cup of sugar for each cup of fruit (additional brandy is not neccessary), stirring well after each addition.