National Brandied Fruit Day

National Brandied Fruit Day honors the long-standing tradition of soaking fresh fruit in brandy. This time-tested method enhances the fruit by adding natural sweetness and a rich, deep flavor, making brandied fruit an excellent addition to holiday desserts, festive drinks, and elegant cheese plates. Consider using brandied cherries, apricots, or figs in cakes, ice cream, or even savory dishes to bring a warm, complex taste that elevates your meals. For a simple yet impressive dessert, try layering brandied fruit with whipped cream and pound cake to create a classic trifle. Celebrate this day by experimenting with recipes featuring brandy-soaked fruit, savoring their unique combination of sweet, boozy goodness and rich flavor.

servings: 4
prep time: 10 minutes
cooking time: 10 minutes


4   bananas
2   tablespoons butter
3   tablespoons brown sugar, C&H®
1/2  teaspoon ground cinnamon, McCormick®
1/2 cup tequila, Jose Cuervo Especial®
1   tablespoon brandy, Christian Brothers®
Vanilla or coconut ice cream


1. Peel bananas and cut each in half crosswise, Then cut each half in half again lengthwise. In a large skillet, melt butter over low heat. Place bananas in skillet, cut sides down, and cook for 5 minutes Turn and cook for 5 minutes more Sprinkle with sugar and cinnamon. Transfer bananas to a heatproof serving dish and arrange in a single layer. Pour tequila and brandy into same skillet and heat over medium heat, scraping any browned bits up with spatula.

2. When mixture is hot, use a long match to carefully ignite mixture in pan, then pour over bananas When flames die down, place 4 banana pieces on each of four dessert dishes. Top with scoops of ice cream and spoon sauce over ice cream.