Plum Brandy Food

MY MOM'S PLUM BRANDY

My Mom's Plum Brandy image

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

Ingredients

4 lbs Italian plums
5 lbs sugar
1 bottle whiskey

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

PLUM BRANDY

Plum brandy image

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

Ingredients

350g plums, halved and destoned
175g white caster sugar
700ml brandy
½ cinnamon stick
1 star anise

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

BRANDIED PLUMS

Brandied Plums image

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

Ingredients

3 lbs purple plums (about 12)
1 cinnamon stick (about 1-inch)
2 cups sugar
1/4 teaspoon salt
2 cups brandy

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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