Brandied Fruit Starter - cooking recipe

Ingredients

1 (15 1/4 oz.) can pineapple chunks, drained
1 (16 oz.) can sliced peaches, drained
1 (17 oz.) can apricot halves, drained
1 (10 oz.) jar maraschino cherries, drained
1 1/4 c. sugar
1 1/4 c. brandy

Preparation

Combine all ingredients in a nonmetal bowl.
Stir gently and let stand at room temperature for 3 weeks.
Stir twice a week. Serve over ice cream or pound cake.
Always reserve at least 1 cup starter.
To replenish starter, add 1 cup sugar and one of the first 4 ingredients every 1 to 3 weeks, alternating fruits each time.
Stir gently; cover and let stand at room temperature 3 days before using.
Yields 6 cups.