Plum, Plums, Glorious Plums
A good friend of mine is away with his family throughout the summer and he has a plum tree in his backyard. The email came from a fellow girlfriend saying that his tree was available for picking. So, my husband and I packed ourselves in the car and set off to sneak into his backyard and rifle through his tree. This is what we yielded. . .
Golden Plums
Gorgeous little yellow plums with a touch of blush. Sweet, juicy and ripe. I think they are Early Golden, a European variety but, I can’t be sure.
Now, what to do with them?
Last night for dinner I cut about 20 of them, pitted the halves and sprinkled them with cinnamon, sugar and some of my homemade cranberry liqueur. I wrapped them up in tin foil and roasted them on the BBQ for about 10 minutes. I served huge spoonfuls of the stuff over vanilla ice cream and it wasn’t half bad, let me tell you.
One way to transform them is to make Plum Liqueur. I make lots of my own liqueurs for sipping and cooking with. They are relatively easy to make; just requiring forethought and patience. Here’s the recipe I’m going to use to make a wonderful plum liqueur for this years holiday season:
Recipe: Plum Liqueur
Ingredients
- 5 lbs (about 10 cups) of golden plums, halved and pitted
- 5 cups of sugar
- 1 liter of vodka
- 1 cup of brandy
Instructions
- In a large, clean plastic container, add the plums to the sugar and stir until the sugar dissolves.
- Top with the vodka and brandy and mix.
- Seal the container and store in a cool place for 2-3 months, shaking every so often.
- After 2-3 months, strain the mixture through a sieve and then through a few layers of cheesecloth. (The more you strain, the clearer the liquid will be!) Bottle the liqueur and reserve for another month or so before serving. (The macerated fruit can be eaten, by adults only, of course. Serve it over ice cream or as a warm compote over cake.)
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