"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Fermented Fruit Starter Recipe

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This recipe for Fermented Fruit Starter, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, June 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 20-ounce can sliced peaches, chopped
7 1/2 cups sugar
1 package dry yeast
1 20-ounce can crushed pineapple
1 10-ounce jar maraschino cherries
1 29-ounce can fruit cocktail

Directions:
Directions:
Stir together peaches, 2 1/2 cups sugar and yeast in a 1-gallon glass or ceramic container or bowl. Cover with a loose-fitting lid or with plastic wrap and store at room temperature. Stir daily for 10 days.

On the 10th day, add pineapple and 2 1/2 cups sugar. Continue as before; cover loosely, leave at room temperature and stir daily.

Add cherries, fruit cocktail and remaining sugar and stir daily for 10 more days.

Drain fruit, reserving juice for the next bath. Refrigerate starter juice until needed. In the future to make more starter, use 1 1/2 cups starter juice instead of yeast with peaches and sugar. Makes enough fruit for 4 cakes.

 

 

 

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