Plums in Brandy

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.

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4 thoughts on “Plums in Brandy”

  1. Do you have the recipe? Sounds fantastic. Wouldn’t it be good with roasted almonds? Vanilla ice cream, roasted slivered almonds, and orange/brandied prunes.

    I made an amazing ummm…steak sauce? marinade? last night from my plums. Peaches, plums, apples, a TON of jalapeno, allspice, ginger, cloves, pickling spices, sugar, cinnamon, vinegar. And things I can’t remember. And cook and cook and cook. What didn’t fit in the canning jars marinated my chicken breasts overnight…baking in the oven right now.

    Wonder how it will all turn out?

  2. I missed this post Hannah…and need to know how the sauce turned out. I’ve been thinking about making something similar…Peruvian sauce it’s called in the Ball Blue Book for canning. I made something similar once from rosehips, tomatoes, apples, peppers, onions, garlic, vinegar, sugar…but didn’t use the same spices. Anyway, it came out like a rich, full-bodies ketchup. It was great on game meat.

    Lemme know how yours came out and if it’s something I should try. Libby

  3. So Libby and I ‘tried it’ at Tara’s ranch on Gigantor steaks! How did you like it Libby? A little too sweet?

    I’d love to know your recipe.

    1. Hannah,
      Too sweet? Um, maybe, but I think if it had been hotter, the combination sweet/hot would’ve been just right.

      Remember those organic peaches we got for $10/box over in Oroville….the white fleshed ones that tasted like a cross between a pear and a peach? Well, I made peach chutney and peach salsa using the recipes you sent via email. The chutney turned out dark in color and delicious. The salsa blew my socks off…scrumptious…but looks like vomit.

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