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Brandied Fruit Cocktail Starter

1 (15 1/4-ounce) can pineapple chunks, drained
1 (16-ounce) can sliced peaches, drained
1 (17-ounce) can apricot halves, drained
1 (10-ounce jar maraschino cherries, drained
1 1/4 cups sugar
1 1/4 cups brandy*

1. Combine all ingredients in a clean non-metallic bowl; stir gently. Cover and let stand at room temperature 3 weeks, stirring fruit twice a week.
2. Serve fruit over ice cream or pound cake reserving at least 1 cup of starter at all times.
3. To replenish starter add one cup of sugar and 1 of the first four ingredients every one to three weeks, alternate fruit each time; stir gently. Cover and let stand at room temperature 3 days before using.

* Apricot or peach brandy may be substituted for plain brandy if desired.

Makes 6 cups.