Fresh fruit, vodka, sugar, and time equals a number of deliciously warming brandies. As a drink or poured over desserts, the results are rewarding. This is done without fermentation.

2 1/2 lbs. Fresh, ripe peaches (weigh without stones)

1 1/2 cups Sugar

1/2 cup Honey

1/5 bottle Vodka (80 Proof)

2 lbs. Fresh, ripe apricots (weigh without stones)

1 1/2 cups Sugar

1/2 cup Honey

1/5 bottle Vodka (80 Proof)

4 cups Fresh, pitted cherries (sweet or tart)

1 1/2 cups Sugar

1/5 bottle Vodka (80 Proof)

METHOD:

1. Select fully ripened fruit. Wash and remove stones or pits as these impart a bitter aftertaste.

2. Drain, cut up, and mash fruit to facilitate juicing into a food grade plastic container. Add and thoroughly mix in sugar (and honey). Cover container with plastic sheet, tied securely. Let this sit for 24 hours.

3. Pour and mix in the 1/5 of vodka. Cover container. Let this sit for about 4-6 months and allow fruit and vodka to blend.

4. Strain liqueur free of pulp into bottles.

Don't throw away all the fruit pulp. After sitting all that time in alcohol it's bound to be just great on ice creams and a number of other desserts.

NOTE: Brandy can be substituted for vodka in these recipes.