Brandied Plums
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4.7
21 reviews
Excellent
Brandied Plums
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Bumper crop of fruit? Put it up with brandy, vanilla and cinnamon to make brandied plums (or peaches or ...) for the easiest “canning” method ever.
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Ingredients
- 3 lbs plum pitted and sliced into quarters or sixths
- 2 1/2 cup brandy
- 1 cup sugar
- 2 Vanilla Beans halved with seeds scraped out and saved
- 2 cinnamon stick
Instructions
- Mix all ingredients.
- Let marinate, covered, in a dark place for at least 4 weeks (see notes below).
Notes
- Make sure the fruit doesn’t rise above the brandy; weigh it down if necessary. Since the alcohol does the preserving, any fruit that floats above the surface may rot or mold. Because alcohol is an excellent solvent as well, I wanted to use a weight that wasn’t going to break down or leach any contaminants into the preserves glass would probably be ideal. I ended up using a Tattler plastic canning lid which the manufacturer says is BPA free. After a couple weeks, the fruit had soaked up enough brandy to sit on the bottom and I took out my “weight”.
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User Reviews
Overall Rating
4.7
21 reviews
Excellent
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