For Connoisseurs Only


A week ago I began soaking my own dried plums and apple leather,
orange chips I make of thinly sliced and dried oranges, organic dried figs,
apricots, and cherries. No candied fruit with the exception of ginger. Sister
Joan gifted me a bottle of her own cherry brandy which bathed and plumped the
fruit.
Then today was baking day, and I only ever loosely follow
recipes but nothing said to do it Mom’s way which I chose to do. After
combining the fruit and nuts in my largest bowl, think bread making, I covered
them with the dry ingredients - no wheat flour, rather mostly almond flour, then
stirred in the wet. The aroma of freshly shredded nutmeg, and pulverized
cardamom, cloves and cinnamon was exquisite.
The most tense part of the operation is the baking since I’m
completely unable to follow time when something is in the oven - I forget about
it. I set my phone timer forgetting the start button. So I believe they may
have been ovened for far too long but because there was so much excess liquid
due to the brandy dowsing, I think it kind of worked out, darker on the top
than usual, but OK.
They are now shrouded in muslin to hold the brandy soak in
place, and are tucked into their little beds for awhile.
Tonight I rest knowing that all is well with the world, Banana
Split, and Mom inspired fruitcake.
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