Marinated Stone Fruit
Chef Ann Cooper formerly of the Ross School – East Hampton, NY
Adapted by StarChefs

Yield: 200 Servings (2 ounces each)

  • 20 pounds Anjou pears, diced
  • 20 pounds fresh peaches, diced
  • 20 pounds apples, diced
  • 8 pounds sugar
  • 6 cinnamon sticks
  • 4 fluid ounces vanilla
  • 3 fluid ounces lemon juice
  • 2 quarts water

Bring sugar and water to cover to a boil. Remove from heat and add remaining liquids and spices. Pour over fruit and let marinate till flavors develope. Remove cinnamon sticks before serving.

   Published: February 2005