This week’s recipe comes thanks to kestrel. Hmmm, too bad we don’t have plums this year. I’ll let kestrel take over:
This time of year I am overrun with plums and like to find ways to take advantage of the bounty. Way back in 1984 I got this recipe from a friend, and over the years I’ve tweaked it a bit to make it more to my own satisfaction. I want to let people know that one of the first things I did was to cut the amount of sugar in the original recipe in half! If having LOTS of sugar is important to you, remember that you could double my amount and still be in line with the original recipe.
ere I have all the things I’ll need to make plum liqueur: plums, spices, empty jars, brandy and sugar. This is the basic recipe:
1 1/2 pounds (680 grams) plums
3/4 cup (255 grams) sugar
Piece of cinnamon stick
750 ml plain brandy
The original recipe called for vodka, but I felt it was not as smooth as I like when finished, I think brandy gives a better taste.
Start out by cutting the plums in half and removing the pits. If you are busy, what you can do instead is take a fork and pierce the skins to the pits, in five or six places on each plum. That will work just fine and is a lot faster.This is a half-gallon (1.89 liter) jar. I’ve put in plums, 3/4 cup (255 grams) of sugar, plus the spices.Now I’ve put the 750 ml of brandy in the jar. Put the lid on securely, and shake the jar. Shake it for a minute, wait, shake a bit more, until the sugar is more or less dissolved.
After 24 hours, you can already see the wonderful color developing. Leave the jar(s) on your counter, giving them a shake now and then. This is the hard part: wait three months (I know, it’s very hard to wait so long!) and then strain the contents into a jar. By then it will be a lovely deep purple color. Not only is this nice for sipping on a cold winter evening sitting by the fire, it also makes a nice base for a stir fry. It’s a wonderful gift for the holidays; use a fancy pen to write up the recipe, put the plum liqueur in a decorative bottle, and there you have a memorable and welcome gift.
I only have one question: Would it not be easier to dissolve the sugar in the brandy first so you don’t have to shake the whole jars?