How can I make a fruit topping w/peaches,pineapple,cherries,s... yeast for a fermented fruit topping?

A long time ago maybe 20 years I had a starting of a fruit topping for icream or cake that you added canned fruit peaches or other things and left it set for a few weeks on the counter top and then used as needed to top off icream or cake.It had a small alcohol content .I would like to make this from the start buy dont know how.I dont want to just add brandy that is cheating.I have looked under fruit topping,Brandied fruit,fruit compote,and have run out of key words to use and cannot find this reciepe.

How can I make a fruit topping w/peaches,pineapple,cherries,s... yeast for a fermented fruit topping?
Recipe One


Basic Fruit Starter





Here is a brandied fruit which can be used as a topping or in cakes.


The fruit, sugar and brandy ferment over a 4-week period of time.


Be sure not to cap the mixture tightly and make sure you stir it daily.


Lick the spoon after stirring for a jump-start to your daily activities!














Starter:


In a large (one gallon) jar, combine:


1 cup cubed canned pineapple


1 cup sugar


2 tablespoons brandy








Let these ingredients sit in the jar for two weeks, stirring daily.





At the end of two weeks, add:


1 cup maraschino cherries, including juice


1 cup sugar


2 tablespoons brandy





Let the mixture sit two more weeks, stirring daily.





The fourth week, add:





1 cup sliced, canned peaches, including juice


1 cup sugar


2 tablespoons brandy





Let the mixture sit for two more weeks, stirring daily.





Separate the liquid from the fruit. The liquid is your starter and you can use the fruit on ice cream or cake. Now you are ready to prepare the fruit for the cakes (recipe below). DO NOT refrigerate the starter liquid.











Recipe Two





You can start Rumtopf in May or June and use as the fruits begin fermenting with the rum and sugar. Just remember to replenish the mixture with more fruit and sugar as it is used. Blueberries and apples are the only fruits which do not do well in rumtopf.








SUITABLE FRUITS:strawberries, whole raspberries/blackberries, whole sour cherries, pitted apricots, unpeeled, halved peaches, peeled and quartered pears, peeled and quartered pineapple, chunked





OTHER INGREDIENTS1 bottle good quality rum


4 to 5 liter stoneware crock or porcelain pot (not glass).


Sugar





Wash and drain well 1 pound of fresh, ripe strawberries. Add 1 cup sugar, mix gently, let stand 1 hour before placing into crock. Place fruit in pot and add 1 bottle rum. Place a saucer on top of the fruit and let stand in cool, dark place. Stir very gently once or twice over the next two weeks. Every two weeks add another in-season fruit, some sugar and rum as needed : 1 pound washed and drained fresh fruit + 1 cup sugar and enough rum to cover by 1/2". Although Advent is the traditional time to begin sampling the Rumtopf, it can be used at any time and the ingredients refreshed with the addition of more fruit, sugar and rum. Remember, however, that after the addition of the fresh fruit it takes AT LEAST 2 weeks before fermentation is well under way again. The longer you allow the mixture to stand and ferment, the richer the Rumtopf. THAT is why the Rumtopf is traditionally begun in May or June and eaten during the Christmas season..6 months of richness!!!








30 Day Cake








Day 1: Pour 1 pt of starter in a glass gallon jar. Add a lg can of sliced peaches with its juice. Cut each slice into 4 pieces. Add 2 1/2 cups sugar %26amp; stir every day for 10 days. (Cover jar with saucer %26amp; leave sitting out at room temperature.)





Day 10: Add 1 16oz can of pineapple pieces with juice. Cut each piece in half. Add 2 1/2 cups sugar %26amp; stir every day for 10 days. Color will change %26amp; fruit will foam when stirred.





Day 20: Add 2 small jars of marachino cherries, sliced in half. Do not add juice. Add 2 1/2 cups of sugar %26amp; stir a final 10 days.





Day 31: These are the ingredients you will need:


3 boxes Duncan Hines Golden Cake Mix


3 boxes Vanilla Instant Pudding


1 dozen eggs


1 small bottle cooking oil


3 cups raisins


3 cups walnuts


3 cups pecans


3 cups coconut





Step 1: Preheat oven to 300º. Grease %26amp; flour 3 tube pans.


Step 2: Drain fruit in bowl. Put juice in 3 pint jars. These are the starters. Freeze (1 year) if not using in 3 days.


Step 3: For each cake mix 1 box of cake mix, 1 box pudding, 4 eggs, 2/3 cup oil and 1 1/2 cups drained fruit. Stir with spoon. Add one cup each of remaining ingredients. Bake 55-60 minutes.











Recipe Three


Friendship Fruit Starter





Ingredients:





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


Variation: Substitute canned fruit cocktail, mandarin oranges or pears.





Instructions:





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.





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.
Reply:OH gosh, I remember those! I don't have the recipe anymore but I just had to share with you, that all my gal pals and I call them Bomb Cakes. A friend of mine forgot about hers, and let it sit fermenting way to long, eventually, it blew the lid off and the fruit went all over. It about scared the beeejeebers out of us when the bomb blew.


LOL.


Am sure someone will have the recipe for you!