Bumper crop of plums? Me too. Made jam and sauce and didn’t know what to do with the rest. Found a recipe in an ancient old cookbook for brandied plums, using cherry brandy. Sounded great! But no cherry brandy on hand. However, way back in the cupboard I found orange brandy so I’m soaking a load of sugar plums (otherwise known as Italian prunes) in that. Will serve them over ice cream or make jam out of them for Christmas if they’re good. Oh, and I added a few whole allspice and a stick of cinnamon to the mix.
