Plum brandy
- Preparation and cooking time
- Prep:
- plus 3 weeks infusing
- Easy
- Makes approx. 1 x 750ml bottle
Skip to ingredients
- 350g plumshalved and destoned
- 175g white caster sugar
- 700ml brandy
- ½ cinnamon stick
- 1 star anise
Nutrition: Per serving
- kcal65
- fat0g
- saturates0g
- carbs5g
- sugars5g
- fibre0g
- protein0g
- salt0g
Method
step 1
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.
step 2
Continue to gently shake or rotate the jar (trying not to bash the fruit too much) every day for a week.
step 3
Once the sugar has dissolved, leave it in a cool dark cupboard for another 2 weeks to infuse.
step 4
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.
