PLUM BRANDY
Make a bottle of homemade plum brandy. It's a great way to use up a glut of plums, plus it'll keep for two months and will make a welcome gift for brandy lovers
Provided by Miriam Nice
Categories Drink
Time 15m
Yield Makes approx. 1 x 750ml bottle
Number Of Ingredients 5
Steps:
- Make sure the plum halves are clean and dry, then put them in a large sterilised glass jar. Add the sugar, brandy, cinnamon stick and star anise. Seal and gently rotate the jar to help dissolve the sugar.
- Continue to gently shake or rotate the jar (trying not to bash the fruit too much) every day for a week.
- Once the sugar has dissolved, leave it in a cool dark cupboard for another 2 weeks to infuse.
- Strain the mixture through a sieve lined with muslin, kitchen paper or coffee filter paper. Discard the plums, any fruit pulp and the spices, and pour the strained brandy into a bottle. Will keep for two months.
Nutrition Facts : Calories 65 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar
PLUM BRANDY RECIPE
This homemade plum brandy recipe couldn't be simpler, plus it can be stored for up to six months - perfect for Christmas gifts and festive parties.
Categories Cinnamon caster sugar brandy plums plum brandy Christmas
Time 5m
Yield 52 servings
Number Of Ingredients 4
Steps:
- Pierce 450g (1lb) firm plums all over with a skewer or knife and put into a large bowl with 300g (11oz) golden caster sugar, 1 litre (13⁄4 pints) brandy and 1 cinnamon stick. Stir to dissolve the sugar.
- Cover with clingfilm and leave to infuse in a cool, dark place for at least one month and up to three months. Strain through a sieve lined with kitchen paper and use a funnel to pour into sterilised glass bottles.
Nutrition Facts : Calories 51 calories
BRANDIED PLUMS
Steps:
- Boil a stockpot of water as deep as the shoulder of a 2-quart jar with hinged lid.
- Wash and stem plums. Prick several holes around stem ends. Pack plums in jar. Quarter and pit plums that don't fit in jar and re-pack, placing quartered pieces in gaps that form between whole plums. Add cinnamon stick.
- In a 2-quart saucepan or skillet, bring sugar, salt and 1 cup water to a boil, then turn to low and simmer 10 minutes, stirring occasionally. Let cool for 10 minutes, stir in brandy. Immediately pour the liquid into jar up to 1/2-inch from the rim.
- Partly close jar, to leave gap for steam to escape, and place in pot of boiling water for 10 minutes. Carefully remove jar with jar lifter or 2 tongs and close the lid tightly. Cool to room temperature. Refrigerate for up to 2 weeks.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 0 grams, Carbohydrate 25 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 27 milligrams, Sugar 24 grams
BABY FOOD: PLUM
Plums are a perfect staple ingredient to baby's diet, as well as great for mixing with several different foods. Plums are good refrigerated for 2 to 3 days or frozen for 3 months.
Provided by cfdwards
Categories 100+ Everyday Cooking Recipes
Time 20m
Yield 6
Number Of Ingredients 1
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add plums, cover, and steam until tender, about 10 minutes.
- Transfer plums to a food processor and blend, adding water from the saucepan as needed, until desired consistency is reached. Allow pureed plums to reach room temperature before serving or freezing.
Nutrition Facts : Calories 20.2 calories, Carbohydrate 5 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.3 g, Sugar 4.4 g
MY MOM'S PLUM BRANDY
Make and share this My Mom's Plum Brandy recipe from Food.com.
Provided by Mirj2338
Categories Beverages
Time P1m11DT20m
Yield 4 quarts
Number Of Ingredients 3
Steps:
- Rinse the plums (do not scrub away the white bloom) and cut out the pits.
- Place in a large crock or one or more large jars.
- Pour in as much of the sugar as the container can hold.
- Cover loosely (I believe the traditional cover is several layers of cheesecloth but I've done fine with a regular lid that is left unscrewed) and let it ferment at room temperature for six weeks.
- As the mixture liquefies keep adding sugar until it is used up.
- Strain the liquid (reserving the pulp) and mix it with the whiskey and bottle it up.
- My mother always uses a cheap whiskey and allowed the mixture to age in the bottle for many months.
- However, using a good whiskey makes it drinkable right away--especially important for the first batch.
- It keeps indefinitely--if you make enough.
Nutrition Facts : Calories 2403.1, Fat 1.3, SaturatedFat 0.1, Carbohydrate 618.7, Fiber 6.4, Sugar 611.5, Protein 3.2
TANGY PLUM LIQUEUR
Sweet succulent plum-flavored liqueur for great gifts, to indulge in by itself, or for plumtinis!
Provided by Belinda
Categories Drinks Recipes Liqueur Recipes
Time P21DT1h
Yield 80
Number Of Ingredients 5
Steps:
- Layer half the plums into the bottom of a very large jar with a lid, pressing the plums down as tightly as possible. Pour half the sugar over the plums, then half the vodka over the sugar. Sprinkle on half the vanilla extract, and place about half the orange peel pieces into the jar. Layer the rest of the plums into the jar, pressing them down, and top them with the remaining sugar, vodka, vanilla extract, and orange peel pieces. Screw on the jar lid.
- Using an unscented candle, drip a coating of wax around the jar lid to prevent leaking. Cover the jar with a dark-colored towel. Place the jar on its side in a dark, cool place, and turn the jar every day for 21 days, replacing the towel to keep out light.
- After 21 days, strain out the liqueur from the plums and peel with a fine strainer lined with cheesecloth, and bottle the liqueur in attractive bottles with tight-fitting caps.
Nutrition Facts : Calories 73.5 calories, Carbohydrate 11.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.1 mg, Sugar 11.4 g
BRANDIED PLUMS WITH CINNAMON AND VANILLA
Provided by Melissa Clark
Categories quick, project, dessert
Time 10m
Yield 1 quart
Number Of Ingredients 5
Steps:
- Wash plums and prick them all over with a needle. Place them in a 1-quart jar with a tight lid and stir in the sugar. Pour in brandy, covering plums by at least an inch. Add cinnamon and vanilla, cover and shake a few times.
- Let jar sit in a dark, cool place (but not the refrigerator) for at least 6 weeks and preferably 3 months. If the fruit floats to the top, turn the jar over.
CHERRY BRANDY
Posted in reply to a message board request for "Fruit Liqueur/Brandy." Note:Use only fully ripened, unblemished fruit. Cooking time = fermenting time
Provided by Dee514
Categories Beverages
Time P4m28DT15m
Yield 1 Quart
Number Of Ingredients 3
Steps:
- Use only fully ripened, unblemished fruit.
- Wash and remove stems and pits.
- Chop and mash fruit.
- Place in a plastic container or large glass bottle.
- Dissolve sugar in the vodka or brandy.
- Pour over the fruit.
- Cover and let sit in a cool dark place for 4 to 6 months.
- Strain out the fruit and bottle.
- Your cherry brandy is ready to drink!
Nutrition Facts : Calories 3164, Fat 1.2, SaturatedFat 0.2, Sodium 7.1, Carbohydrate 392.8, Fiber 12.2, Sugar 374.1, Protein 6.2
BRANDIED PLUMS
These plums can be eaten right out of the jar, or used to make all sorts of wonderful desserts. The syrup is heaven, a gorgeous red-purple and is lovely to drink as a syrup or to mix with something for a cocktail--it is particularly delicious with champagne.
Provided by Chef Kate
Categories Plums
Time 40m
Yield 2 quarts
Number Of Ingredients 5
Steps:
- Boil a stockpot of water, as deep as the shoulder of a 2-quart jar with a hinged lid.
- Wash and stem the plums and prick several holes around the stem ends.
- Pack plums in the jar.
- Quarter and pit and the plums that will not fit in the jar and then re-pack the jar, interspersing the whole plums with the plum quarters.
- Add the cinnamon stick.
- In a two quart saucepan, bring the sugar, salt and 1 cup of water to a boil, then turn to low and simmer for ten minutes, stirring occasionally.
- Let the syrup cool for ten minutes, then stir in the brandy and immediately pour the liquid into the jar of plums, filling the jar up to a half inch from the rim.
- Partly close the jar, leaving a gap for steam to escape and place the jar in the stockpot of boiling water for ten minutes.
- Carefully remove the jar with a jar lifter or two pairs of tongs and close the lid tightly.
- Cool to room temperature.
- Refrigerate up to two weeks.
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