My husband and I love to go to Branson, Missouri for a long weekend and stay at Bradford Inn Bed & Breakfast! Our family has been going there for the holidays for years. It’s one of those traditions I hope our kids will talk about with their own children. There is also a Bradford House where we have stayed many times. Both places are owned by the same family and can be summed-up using two words – CHARMING AND DELICIOUS! I give Bob and Cristy at Bradford House 100% credit for the recipe I’m sharing today. If you happen to visit either place, make sure you stay for breakfast to enjoy this and other recipes prepared each morning at Bradford Inn and Bradford House.
- 2 cups white syrup
- 2 tablespoons corn starch
- ½ cup sugar
- 1 cup mixed fruit of choice
- dash almond extract
- Whisk white syrup and corn starch in a medium saucepan until smooth. Place on medium heat and bring to a boil. Whisk in sugar until smooth. Lower heat and add dry, mixed fruit to mixture. Add a dash of almond extract and stir well. Keep warm until ready to serve.
Start with 2 cups of white corn syrup. Pour into a medium sized saucepan. Add 2 tablespoons corn starch and whisk with corn syrup until smooth. Place pan on medium-high heat and bring to a boil. Whisk in 1/2 cup sugar and continue whisking until sugar is dissolved.Lower heat to lowest heat. Choose fruit of choice. I freeze fruit in small amounts from the summer months. I pop the bag out of the freezer, rinse in a colander and let thaw slightly. I dry the fruit with a paper towel before adding it to the syrup.Add fruit to syrup mixture on stove and stir gently. Add a dash of almond extract and simmer mixture on low until ready to serve. Store any leftover in a fruit jar in refrigerator for up to a week.