Brandied Fruit Salad

Brandied Fruit Salad
Chef:Joy Scougall

Fruit salad must be stored for 6-8 weeks before eating.

15 oz can pineapple pieces
15 oz peaches (sliced)
15 oz can cherries
1 cup dried apricots
1 cup prunes
1 cup raisins (may vary these to suit)
3/4 cup sugar
1/2 to 3/4 cup brandy
1 cup chopped almonds

Drain all juice from tin fruit. Put juice in pot with dried fruit and sugar. Cook until fruit starts to thicken. Take off heat and cool.

Add brandy, and pour oven canned fruit and almonds.

Store in a cool place for 6 to 8 weeks before eating. Keep refrigerated.