Recipes
Recipes

Plum brandy

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

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

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(119 votes)
Cooking Time

Cook: 100 Hours 58 Mins

Cooking Time

Serves: 22

Cooking Time

Price: 51p per serving

Nutritional Information

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 100g:
214kj/51kcal

Ingredients

500g plums

175g granulated sugar

1L bottle brandy

Method

1
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.
2
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.
3
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.
4
After 6 weeks, remove the stones, then return to the cupboard and store for another 4 weeks.
5
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.

Alcoholic drink aware

If you look under 25 and want to purchase age restricted products you will need to prove your age. Challenge 25. No ID, no sale. Retailers have the right to refuse sale if they believe you to be under the legal age. For more information, visit drinkaware.co.uk.