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, July 17, 2016

An Early Summer Tradition

Forty years ago on a trip to Branson,
I bought this crock

About five years later I painted the strawberries on it
I took a tole painting class

And for years and years, it's been my tutti fruit crock

What's tutti fruiti you may ask,
Why it's the best fruit sauce to use on ice cream or pound cake
And it's homemade!

A pint of "good" brandy
(you notice recipes never say "cheap" or "average" --
it's always "good"!!!

Then . . .

We add two cups of halved strawberries
Local strawberries make the best tutti fruiti

Then . . .

We add two cups of sugar
And stir

And it sits on the kitchen counter so we can stir it every day
with a wooden spoon
Until the sugar is all dissolved

Then we put it in my "tutti fruiti" crock!

As fruit comes in season, we'll add equal amounts of fruit and sugar 
peaches, cherries (both tart and sweet) , apricots, blackberries and even pineapple!

Once all the fruit is added, we take it back down cellar
to age!

The sauce is wonderful on plain vanilla ice cream and plain pound cake
And by the time strawberry time comes again,
the crock is empty!

The sauce also makes great Christmas gifts for special friends.
But only special friends.

Try your hand at tutti fruiti -- you won't be disappointed!


Gardener on Sherlock Street said...

I'll bet this treatment would make any brandy amazing.

Pondside said...

Oooooh this sounds so very good!