Cut larger fruits into even pieces; seed the grapes and pit the cherries. If you’re using fruits that brown, sprinkle the cut fruit with lemon juice. Slice bananas just before serving, as they discolor most quickly.
SIMPLE BRANDIED FRUIT
The easiest version is simply to sprinkle brandy over a fruit salad; cover and refrigerate for an hour or more. We actually mix a tablespoon with the fruit juices from the salad; then toss to ensure that all pieces are coated.
You can also add some mint leaves to the marinade. Before serving, remove them and replace with fresh mint leaves.
COOKED BRANDIED FRUIT
You can also brandy a fruit compote, which is mixed stewed fruit. These should be the best seasonal fruits, full of natural sweetness and flavor.
Here’s the recipe for compote.
BRANDY OR COGNAC
As the saying goes, all cognac is brandy, but not all brandy is cognac.
Cognac is grape brandy, a distillate of wine. It is specifically produced in the region surrounding the town of Cognac, in central France. It is double distilled using pot stills and then aged for at least two years. It must be made from a specific group of white grape varieties, as well.
Grape brandy can be made anywhere, from any grapes (brandy is also made from fruit and pomace), does not require double distillation or long aging.
Cognac is a better product. The double distilling and aging rounds out the spirit and produces more mellow flavors.