Plum brandy

Plum brandy

Adding plum stones to this fruity brandy gives it a warming, nutty flavour. It'll keep for about nine months.

By , 21 September 2015

(71 votes)

Plum brandy
  • 1680 Hours

  • Serves: 2

  • Price: 51p per serving

Nutritional Info
Each 100ml serving contains
  • Energy

    214KJ

    51KCAL

    3%
  • Fat

    0g

    low

    0%
  • Saturates

    0g

    low

    0%
  • Sugars

    3.5g

    med

    4%
  • Salt

    0g

    low

    0%
of your reference intake.
Typical energy values per 100ml: 214kJ/51kcal.
Ingredients
  • 500g plums
  • 175g granulated sugar
  • 1L bottle brandy
Method
  • Halve and stone the plums. Crack 4 of the plum stones with a hammer. Divide all the stones between 2 small pieces of muslin and tie into parcels with string.

  • Divide the plums between 2 x 1l storage jars. Add a parcel of stones to each jar. Divide the sugar and brandy between the jars, and tightly screw on the lids.

  • Keep in a dark cupboard for 6 weeks. Shake the jars gently every few days until all the sugar has dissolved, then leave to settle.

  • After 6 weeks, remove the stones, then return to the cupboard and store for another 4 weeks.

  • Pour the brandy into clean bottles (see our sterilising tips), leaving the fruit in the jars. For a clear liqueur, strain through a coffee filter first. The fruit is delicious to eat (though very alcoholic).


    Please drink responsibly. For the facts, visit drinkaware.co.uk.


    Sterilisation tips: Pre-heat the oven to 140C/120C Fan/Gas 1. Sterilise a bottle by washing it in hot, soapy water, then rinse well. Put in the oven on its side for 30 minutes.