Brandy or Cognac can be used as long as it is a minimum of 80-proof.
This is a formula you can use for whatever amount of fruit you choose. The idea is to put up only fruit with outstanding flavor. It should be ripe and bruise free. Peeling or not peeling is up to you, but do try to use organic produce if possible.
For every pound of fresh fruit combine the following:
Copyright Lynne Rossetto Kasper.
Chef Sean Sherman's business, The Sioux Chef, specializes in Native American food -- specifically the pre-reservation foods of the Dakota and Ojibwe people who lived on the Great Plains. "I'm trying to really stay true to a lot of the indigenous ingredients as much as possible," he says.