20 oz. can pineapple chunks, drained
 16 oz. can peach slices, drained
 16 oz. can apricot halves, drained
 10 oz. jar maraschino cherries, drained
 1 1/4 cups sugar
 1 1/4 cups brandy
 
 Combine all ingredients in a clean, large glass jar.  Stir gently with 
 wooden spoon.  Cover and let stand at room temperature for three weeks, 
 stirring at least twice a week
 
 Serve over ice cream or pound cake, use in recipes or feed as directed. 
 To keep the starter going, retain at least three cups at all times.
 To feed and maintain:  Stir mixture daily.  Add one cup sugar and one 
 cup of pineapple, peaches or cherries every two weeks, alternating 
 fruits each time and stirring gently.
 
 Brandy should not be required.  Do not add fruit more often than once 
 every two weeks.  Do not delay adding fruit for more than one or two 
 days past schedule.
 
 Cover and let stand at room temperature at least three days before 
 using.  Fruit is fermented when it is translucent.  To store, keep in 
 warm place.  Makes about nine cups.
 
 Variation:
 Substitute canned fruit cocktail, mandarin oranges or pears.
 
 To share:
 Whenever you have more than six cups of fermented fruit, you 
 may divide it into two portions, being sure there are at least three 
 cups in each portion.  Do this just before you would do a normal 
 feeding.  Feed each portion.  Give one portion to a friend and keep one 
 for yourself.