Plum Brandy Recipes

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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

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

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

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

TANGY PLUM LIQUEUR



Tangy Plum Liqueur image

Sweet succulent plum-flavored liqueur for great gifts, to indulge in by itself, or for plumtinis!

Provided by Belinda

Categories     Drinks Recipes     Liqueur Recipes

Time P21DT1h

Yield 80

Number Of Ingredients 5

16 cups black or red plums, pitted and cut into eighths
3 ¼ cups white sugar, divided
3 cups 100 proof vodka
1 ½ tablespoons vanilla extract, divided
1 orange peel in pieces, divided

Steps:

  • Layer half the plums into the bottom of a very large jar with a lid, pressing the plums down as tightly as possible. Pour half the sugar over the plums, then half the vodka over the sugar. Sprinkle on half the vanilla extract, and place about half the orange peel pieces into the jar. Layer the rest of the plums into the jar, pressing them down, and top them with the remaining sugar, vodka, vanilla extract, and orange peel pieces. Screw on the jar lid.
  • Using an unscented candle, drip a coating of wax around the jar lid to prevent leaking. Cover the jar with a dark-colored towel. Place the jar on its side in a dark, cool place, and turn the jar every day for 21 days, replacing the towel to keep out light.
  • After 21 days, strain out the liqueur from the plums and peel with a fine strainer lined with cheesecloth, and bottle the liqueur in attractive bottles with tight-fitting caps.

Nutrition Facts : Calories 73.5 calories, Carbohydrate 11.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.1 mg, Sugar 11.4 g

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