Have I mentioned how much I love preserving fruit in booze? Because I do. It’s so simple and the results are so impressive. The other week when I was processing all those pounds of plums, I decided I didn’t want to make all 10 pounds into plum sauce. Then I remembered hearing about brandied plums. I did some searching, looked at a lot of recipes, and came up with a combo that sounds good to me, and most importantly was the simplest and would last for the longest amount of time.
- 1 lb plums, washed and destemmed
- 1/2 cup sugar
- 1 cinnamon stick
- 1 1/2 cups brandy
- 1 quart glass jar with tight fitting lid
Prick plums all over with a needle, then place gently in the jar. Top with sugar and stick in cinnamon stick. Add brandy until plums are covered by at least an inch of brandy. Close jar, and store in a cool dark place and swirl every few days. Plums will be ready to eat after 3 weeks of soaking. Use within 6 months.