Recipe by Chef Kate
These plums can be eaten right out of the jar, or used to make all sorts of wonderful desserts. The syrup is heaven, a gorgeous red-purple and is lovely to drink as a syrup or to mix with something for a cocktail--it is particularly delicious with champagne.
Top Review by NcMysteryShopper
Beautiful and delicious!!! The color of this is amazing. They were perfect on the second day in the refrigerator. I used fresh plums from our neighbor's tree. This is great added to drinks! (July 18) Update: This has aged just lovely. Over one month later it is at its prime. Sweet and tasty. We sipped these out of cordial glasses and they were divine.
- 3 lbs purple plums (about 12)
- 1 cinnamon stick (about 1-inch)
- 2 cups sugar
- 1⁄4 teaspoon salt
- 2 cups brandy
Directions See How It's Made
- Boil a stockpot of water, as deep as the shoulder of a 2-quart jar with a hinged lid.
- Wash and stem the plums and prick several holes around the stem ends.
- Pack plums in the jar.
- Quarter and pit and the plums that will not fit in the jar and then re-pack the jar, interspersing the whole plums with the plum quarters.
- Add the cinnamon stick.
- In a two quart saucepan, bring the sugar, salt and 1 cup of water to a boil, then turn to low and simmer for ten minutes, stirring occasionally.
- Let the syrup cool for ten minutes, then stir in the brandy and immediately pour the liquid into the jar of plums, filling the jar up to a half inch from the rim.
- Partly close the jar, leaving a gap for steam to escape and place the jar in the stockpot of boiling water for ten minutes.
- Carefully remove the jar with a jar lifter or two pairs of tongs and close the lid tightly.
- Cool to room temperature.
- Refrigerate up to two weeks.