Brandied Fruit - cooking recipe

Ingredients

1 c. canned peaches
1 c. canned pineapple chunks
1 1/2 c. sugar
1 c. maraschino cherries
1 pkg. yeast

Preparation

The fruit needs 2 weeks to ferment after you start the first batch or after you feed it, but you can let a batch set at room temperature for weeks and still use it.
As it sets and ferments without feeding, the brandy taste will become stronger, but it keeps indefinitely.
If a batch tastes too strong after several weeks, feed it with more fruit and sugar and let it ferment for 2 weeks.
It will then be ready to use.
A glass container allows you to watch the process and is sure to turn into a conversation piece.