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Posts Tagged ‘plum liqueur’

This year’s plum brandy is mighty fine.

It’s really more of a liqueur than a brandy, and we make it whenever we can get our hands on some President plums

The process is simple – the halved and pitted plums are added to vodka, brandy and sugar, then left to brew in a dark cupboard for two months.

We’re supposed to let the moonshine mature for an extra month after it’s been filtered, but it was so good this year that we’ve been dipping into it early.  It’s a sweet, smooth, quite alcoholic brew that is just a little too easy to drink.  I like it neat or on ice, but our friend Dredgey prefers his with soda.

Pete swears by it as a sore throat cure. A couple of years ago when the whole street was down with the flu, we were distributing it in little bottles, strictly for medicinal purposes, of course.

We ended up with three litres this year, but given that a third of that has already been drunk or given away, we might need to ramp up production next time!

The original recipe comes from the Drink Mixer website – here is our slightly adapted metric version, which can be scaled up accordingly:

  • 1 kilogram President plums, halved, pits removed
  • 440g (2 cups) white sugar
  • 500ml (2 cups) vodka
  • 125ml (½ cup) brandy

1. In a large glass container, combine all the ingredients.  Give them a good stir with a chopstick. Seal and store in a dark place for two months. Stir occasionally if you remember, and admire the colour as it develops. The sugar will dissolve completely into the liquid over time.

2. After two months, strain out the plums and decant the liquid into clean bottles.  Seal them up and let them mature for another month if you can (we only lasted two weeks).  Then share with people you love!

Note: the President plums are quite tart – you might want to reduce the quantity of sugar if you’re using sweeter plums.

Have a great weekend, folks!

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Remember these gorgeous President plums?  We turned them into plum jam and plum sauce recently.

A couple of weeks ago, we took a jar of each to the markets and gave them to the grower – we thought it might be nice for him to see what we were doing with his produce.  Last week, we passed by his stall again, and saw the last of the season’s plums for sale at $10/box.  When we tried to buy a box, he very kindly insisted on giving us two for $10, which meant we suddenly had 12kg of ripe plums to process!

After sharing with the neighbours, we turned the remainder into…

…twenty jars of plum sauce, half with the addition of star anise.  Essential as Big Boy has taken to eating this with a spoon!

. . . . .

…two litres of “Plumbeena”, using a recipe from Pam Corbin’s wonderful little book, Preserves. It’s a great way to turn any seasonal fruit into cordial:

  • 2kg fruit (I used 1.6kg plums and 400g frozen boysenberries)
  • water
  • granulated (white) sugar

1. Put fruit in a large saucepan.  I cut the plums in half, but left the pips in.  Pam’s rule of thumb is to add:

  • 600ml water to each 1kg hard fruit, blackcurrants or apples
  • 300ml water to each 1kg stone fruit
  • 100ml water to each 1kg soft berries or rhubarb

So for my 1.6kg of plums and 400g of boysenberries, I added 540ml water (yes, I know, I can’t do maths).  Bring the pot to a boil and simmer until the fruit is completely soft and has released all its juices.  Crush the pulp with a potato masher as it boils.

2. Pour boiling water through a clean calico cloth or fine tea towel, then use it to line a sieve and place the whole thing over a large mixing bowl.  Pour the fruit and liquid in and allow it to drip through without pressing.  Leave for several hours or overnight.

3. Measure the strained liquid and pour into a clean pan.  For every litre of juice, add 700g sugar (or to taste).  Heat the mixture gently to dissolve the sugar, then remove from the heat.  Pour into warm, sterilised bottles and seal.  Store in the fridge.   Apparently this will keep for several months, but I’d be surprised if there’s any left by the end of the week!

Click here for a printable version of this recipe

. . . . .

…and finally, a tempting batch of plum liqueur, using this recipe.

This will now sit and brew in my hall cupboard for the next three months.  I’ll let you know how it turns out in June!

Update: Here’s how the plum brandy turned out!

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