This version uses grapes, apples, and pears of different colors and varieties. Persimmons and berries could also be used.
Peel and core the pears and apples, then cut them lengthwise into slices 1 inch thick. Stem the grapes, discarding any grapes that are bruised or damaged.
Combine the brandy and the sugar in a stainless-steel or other nonreactive pan large enough to hold all the fruits eventually. Bring to a boil over high heat, then reduce the heat to low and simmer, stirring, until the sugar dissolves, 2 to 3 minutes. Add the sliced fruits and grapes and simmer another 2 to 3 minutes. The fruits will change color slightly and will offer resistance when pricked with the tines of a fork.
Using a slotted utensil, lightly pack the fruits into hot, dry, sterilized jars with lids. Pour in the hot syrup to cover the fruits completely. At first the fruits will float toward the top, but as they eventually absorb the sugar they will sink to the bottom. Cover with the lids.
Store in a cool, dark place for a least 4 weeks to allow the flavors to develop. Open the lids every few days for a moment to allow any fermenting gases to escape. The fruits will keep 4 months or more in a cool, dark place or they may be refrigerated.
From The Glass Pantry: Preserving Seasonal Flavors, by Kathryn Kleinman.
Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.