Slivovaya Nastoika Rus Plum Liqueur Food

POLISH PLUM NALEWKA CORDIAL RECIPE

Steps:

• Gather the ingredients.
• Place plums in a gallon jar. Pour half of the vodka into a large saucepan. Add cinnamon sticks and cloves. Let it warm over very low heat.
• Dissolve sugar in warm vodka.
• Remove from heat and cool to room temperature.
• Pour vodka mixture over pitted plums in a gallon jar. Add remaining vodka. Screw cap on tightly and let sit for three months.
• If prepared in summer, leave fruit in vodka mixture until just before Christmas Eve for full, fruity flavor. Strain and serve in cordial glasses.
• Don't throw away the fruit! Use a few pieces of the fruit in your Christmas compote , serve it over ice cream, yogurt, pound cake, or make an open-faced coffee cake using the dough from this Polish sweet roll recipe .

SLIVOVAYA NASTOIKA - RUS PLUM LIQUEUR

Steps:

• *NOTE: You may use cherries, or peaches or
• apricots for this as well.
• Halve plums but do not remove pits.
• Place plums in a large crock or large jar.
• Layer them with the sugar as you place them into your
• container.
• Pour in your vodka.
• Cover well, place in a cool, dark location.
• Turn plums every 3 days for 6 weeks.
• Decant plums.
• Strain liquid & bottle for use as a beverage or as a liqueur.
• You can use the plums as well if you wish or discard them.

SLIWKOWKA CZYLI NALEWKA ZE SLIWEK (POLISH PURPLE PLUM LIQUEUR)

Steps:

• Place plums in a glass carboy used for brewing. Pour in 2 cups plus 2 tablespoons rectified alcohol and 2 cups plus 2 tablespoons vodka. Seal and store in a cool, dark place for 5 weeks.
• Stir sugar into the carboy. Seal and store in a cool, dark place for 4 weeks.
• Strain liqueur through a sieve lined with muslin cloth. Pour liqueur into bottles, seal, and store in a cool, dark place for at least 3 months before using.

PLUM LIQUEUR

Steps:

• Prick the plums very well and put in a jar or bottle with the sugar. Cover tightly and leave to stand for 2-3 days or until the juice runs freely.
• Pour in the gin and cover tightly. Leave in a warm place for about 2 months.
• Strain, squeezing out as much juice as possible, and pour into sterilized bottles and cork tightly.

RUSSIAN PLUM CAKE - SLIVOVYI PIROG

Steps:

• Heat oven to 350F/180C degrees. Lightly coat a 9-inch pan with butter and sprinkle with cake or bread crumbs.
• In a large bowl or stand mixer, cream together butter and sugar until light and fluffy. Add the lemon zest and mix well. Beat in the eggs one at a time along with the vinegar and vanilla until well incorporated.
• In a separate bowl, whisk together the flours and baking powder. Add to the butter mixture and combine at low speed until thoroughly mixed. Transfer to the prepared pan, smoothing down the top.
• Arrange the plums, cut side down, in a decorative pattern on the surface of the batter. Pushing down lightly on the plums. Bake 35 minutes or until a toothpick tests clean. Remove to a wire rack and let cool 20 minutes. Unmold and serve dusted with confectioners' sugar, if desired.