In some parts of Portugal it's Liqueur of Old Maids.

31/2	oz.	strawberries
31/2	oz.	raspberries
31/2	oz.	cherries
31/2	oz.	apricots
31/2	oz.	mulberries, blackberries
31/2	oz.	peaches
31/2	oz.	prunes
31/2	oz.	grapes
31/2	oz.	sugar for each kind of fruit
		a good brandy

The fruits must be fresh, ripe and cut in little pieces.

In a big jar, put a layer of strawberries, a layer of sugar, cover with brandy, put on the lid and keep in a fresh and dark place; when the next fruit appears in the market, put again a layer of fruit pieces, sugar and Brandy and keep in the dark again.

You'll go on with this proceeding when each fruit appears; this must begin with the first fruits in the spring and must end in autumn with grapes; don't forget: one layer of fruit, one layer of sugar and brandy to cover.

You can use the fruits I wrote in the ingredients or any other kind of fruit you'd like. When you add the last fruit, sugar and brandy, close the jar very well and keep it in the dark and fresh place (like a pantry) for a few months.

You must shake carefully the jar to help the sugar to dissolve without any damage to the fruit layers.

This liqueur is served with bits of fruits in little glasses or goblets.