Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Sunday, October 11, 2009

Reprise -- Tutti Fruiti

This was first posted in October 2008. It's a yearly ritual at Linderhof -- the making of tutti fruitti. Growing up, tutti fruiti was not just gum but rather this lovely sauce that could be spooned over ice cream or cake.

Please join Chari at Happy to Design to see everyone's Sunday Favorites.

On my back pantry shelf are special jars full of treats. An old fashioned way to preserve fruits to be used in the winter.

The jar on the right holds what we call "Tutti Fruiti" -- brandy, sugar and fruits that marinate to be used over ice cream and pound cake. In Germany, it's called rumtopf and has it's own special container. In France, it's called Bachelor's Confiture.

The jar on the left holds peach cordial -- vodka, sugar and peaches which when done makes a wonderful after dinner sip. (The peaches themselves go into the tutti fruiti jar).

The jar in the middle holds the apricot liqueur -- vodka, sugar, spices and dried apricots. The bonus with that liqueur is that when the liqueur is done and bottled, the apricots can be dried off, half dipped in chocolate and these boozy chocolate dipped apricots make great Christmas gifts in a fancy tin.

I love these lab jars for my concoctions. For you can see the fruits in the jar and they make an attractive display on the pantry shelf.
These treats are certainly easy enough to make and not only do they make for a great after dinner sip but bottled, they make great Christmas gifts as well.

Linderhof Tutti Fruiti

When the first strawberries come to garden or market is the time to start your tutti fruiti. A pint of the very best brandy is poured into the jar, then 2 cups of strawberries are sliced in half and added and two cups of sugar on top of that. Stir every day with a long handled wooden spoon until the sugar is dissolved.

As fruit comes in season, two cups of fruit and two cups of sugar are added to the jar. Pineapple (peeled and cut into cubes), cherries (black and sweet and pitted), apricots (cut in half), peaches (skinned and cut into chunks), and blackberries (added whole).

Wait at least a month for the flavors to marry before adding ladlefuls to ice cream or pound cake.

Grapes are too thick skinned to use -- apples and pears too bland. A handful of blueberries if you wish but no more.


Anonymous said...

OOH! My grandmother used to do this! Would you be willing to share the proportions for the apricot liqueur? Sounds decadent!

Lynn said...

I had no idea this even existed!
I hope I remember it next year!
It looks extraordinary!

Alicia said...

Mmmmmmm, I bit little sips of this while blogging would be the best! Thanks for sharing and thanks for stopping by and commenting. Let me know how you like the pumpkin bread!

Chari at Happy To Design said...

Hello Martha...

Mmmm...Linderhof's Tutti-Fruiti sounds delicious, my friend! I have never had any but would love to try some! The fruit marinating in the brandy sounds divine! Thank you so much for sharing your recipe...ohhh yes, I could see how delicious this would be over ice cream or pound cake! Apricots are one of my favorite this sounds wonderful! Thank you so much for sharing your "tasties" with us today for Sunday Favorites!!!

Have a super Sunday, my friend!

Designs on 47th Street said...

Well, I do declare. I learned something today! :) It all looks beautiful in those containers and I'm sure quite tasty!
Thanks for coming by to see me today!

Anonymous said...

Would you please share the peach and apricot cordial recipes? Pretty please????

I love this blog!