A good way to handle a glut of autumn fruits is to preserve them in brandy. They will keep for more than a year in the fridge, and can be used in savoury or sweet dishes. Use plums, damsons, cherries, figs, grapes, raspberries and redcurrants. The fruit should be in good condition and just ripe.
Method
Wash and then pat-dry the fruit before packing it into a sterilised jar.
Dissolve about a tablespoon of sugar in enough brandy to fill the jar. Add a tablespoon of water, mix well and pour over the fruit. Ensure all the fruit is submerged.
Seal the lid and store in a cool, dark place for a couple of weeks to allow the flavours to settle and mingle. Finally, move to the fridge, where they will keep indefinitely.
Recipe supplied by Skye Gyngell, head chef, Petersham Nurseries, Richmond