1 pound dried fruits (can be any combination; for example, peaches, pears, cherries, apricots, etc.)
2 tablespoons brandy
1 cup heavy whipping cream
Recipe Method
1. In a medium saucepan combine sherry, sugar, water and lemonzest, to make syrup. Bring to a boil, then reduce to simmer. Add the largest fruits first and cook for about 20 minutes or until fruit is tender.
2. The smaller fruits, like cherries or raisins, may take only 5 to 7 minutes. Transfer the fruit to a bowl as it becomes tender. Continue cooking syrup until it thickens.
3. After syrup has thickened, add syrup and brandy to fruit. Refrigerate up to 24 hours.
4. When serving, take 2 tablespoons brandy-syrup mixture, from the fruit-syrup mixture; add to the whipping cream and beat until stiff peaks form. Top each serving of fruit with a spoonful of cream. You can use wine glasses or small bowls.
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