- 1 c. brandy (or 1/2 c. rum & 1/2 c.
brandy or bourbon)
1 c. sugar
1 can peaches, sliced
(maraschino cherries, pineapple
other fruit may be substituted)
Place all ingredients in a glass or plastic container with a loose-fitting lid and allow to "work" at room temperature for 2 weeks (a tight lid may cause an explosion!) To stop process, simply refrigerate. To continue the fruit crock, every 2 weeks add 1 cup sugar and 1 cup fruit. Can be used over ice cream, crepes or even waffles. Makes a nice side dish (warmed) for any pork dish. The juice can be used as a basting sauce for baked ham, with the fruit added later as a hot garnish. A little over a cup will provide a starter for a friend.
- 1 1/2 cups water
- 1/2 cup amaranth
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.
Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.