Brandy fruit compote
- Cut apricots in half and place in saucepan with prunes, raisins, and sultanas. Drain the juice from the canned fruit into the pan, add the sugar and stir well.
- Bring to a boil and simmer gently for 5 minutes.
- Add the canned peaches, pineapple and cherries. Stir gently, pour in the brandy and orange juice and mix well.
- Pour into a large clipped jar and ensure all the fruit is covered with liquid. Add more brandy if necessary. Serve with meringues and thickened cream.
If there's any left over in the fridge at the end of the season, keep it until next year. It'll be fine if you just keep adding the brandy to make sure the fruit is covered.