1/5 Photos of Brandied Plums
Chef Kate's Note:
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.
My Private Note
Units: US | Metric
- 1Boil a stockpot of water, as deep as the shoulder of a 2-quart jar with a hinged lid.
- 2Wash and stem the plums and prick several holes around the stem ends.
- 3Pack plums in the jar.
- 4Quarter 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.
- 5Add the cinnamon stick.
- 6In 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.
- 7Let 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.
- 8Partly close the jar, leaving a gap for steam to escape and place the jar in the stockpot of boiling water for ten minutes.
- 9Carefully remove the jar with a jar lifter or two pairs of tongs and close the lid tightly.
- 10Cool to room temperature.
- 11Refrigerate up to two weeks.
Browse Our Top Condiments, Etc. Recipes
Nutritional Facts for Brandied Plums
Serving Size: 1 (2210 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1743.3
- Calories from Fat 17
- Total Fat 1.9 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 292.9 mg
- Total Carbohydrate 277.7 g
- Dietary Fiber 9.5 g
- Sugars 267.3 g
- Protein 4.7 g