
The only difficult part of this recipe is planning ahead. The original recipe says you can use “California Sherry” as well, this being a book touting the greatness of California wines, but brandy raises it to sublime. I have to admit to having this for breakfast—it is no secret to anyone following my blog that I enjoy desserts for breakfast. Make up a batch of this and the next four breakfasts are accounted for. Great excuse to have brandy in the morning, too!
The canonical fruit for this is green grapes. I suspect that’s as much for presentation as for flavor. It certainly makes it a lot sweeter. If you don’t have my sweet tooth, you may wish to cut back on the honey.
I also don’t see why this shouldn’t work with any favorite berry.
Recipes, like musical scores, are open to interpretation by cook, reader, and diner alike. — Mary Barile (Cookbooks Worth Collecting)