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.