Best 3 Brandied Plums Recipes
Indulge in the delightful flavors of brandied plums, a timeless dessert that combines sweet, tangy, and boozy notes. These delectable treats are incredibly versatile and can be enjoyed in various forms. Whether you prefer them as a standalone snack, an elegant addition to your cheeseboard, or a key ingredient in tantalizing desserts, brandied plums offer a burst of flavor that will tantalize your taste buds. Discover three enticing recipes within this article: Brandied Plums, a classic recipe that showcases the essence of this boozy delight; Spiced Brandied Plums, where aromatic spices enhance the flavor profile; and Brandied Plum Tart, a decadent dessert that combines the fruity sweetness of plums with a buttery, flaky crust. Prepare to embark on a culinary journey that will leave you craving more.
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BRANDIED PLUMS
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.
Provided by Chef Kate
Categories Plums
Time 40m
Yield 2 quarts
Number Of Ingredients 5
Steps:
- 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.
BRANDIED PLUMS
Steps:
- Boil a stockpot of water as deep as the shoulder of a 2-quart jar with hinged lid.
- Wash and stem plums. Prick several holes around stem ends. Pack plums in jar. Quarter and pit plums that don't fit in jar and re-pack, placing quartered pieces in gaps that form between whole plums. Add cinnamon stick.
- In a 2-quart saucepan or skillet, bring sugar, salt and 1 cup water to a boil, then turn to low and simmer 10 minutes, stirring occasionally. Let cool for 10 minutes, stir in brandy. Immediately pour the liquid into jar up to 1/2-inch from the rim.
- Partly close jar, to leave gap for steam to escape, and place in pot of boiling water for 10 minutes. Carefully remove jar with jar lifter or 2 tongs and close the lid tightly. Cool to room temperature. Refrigerate for up to 2 weeks.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 0 grams, Carbohydrate 25 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 27 milligrams, Sugar 24 grams
BRANDIED PLUMS WITH CINNAMON AND VANILLA
Provided by Melissa Clark
Categories quick, project, dessert
Time 10m
Yield 1 quart
Number Of Ingredients 5
Steps:
- Wash plums and prick them all over with a needle. Place them in a 1-quart jar with a tight lid and stir in the sugar. Pour in brandy, covering plums by at least an inch. Add cinnamon and vanilla, cover and shake a few times.
- Let jar sit in a dark, cool place (but not the refrigerator) for at least 6 weeks and preferably 3 months. If the fruit floats to the top, turn the jar over.
Tips:
- Choose ripe and flavorful plums for the best results.
- Use a heavy-bottomed saucepan to prevent the plums from sticking and burning.
- Bring the mixture to a boil, then reduce the heat to low and simmer until the plums are softened and the sauce has thickened, stirring occasionally.
- Do not overcook the plums, or they will become mushy.
- Let the plums cool slightly before serving.
- Garnish with fresh mint or whipped cream for an extra touch of flavor.
Conclusion:
Brandied plums are a delicious and versatile dessert that can be enjoyed on their own or served with a variety of dishes. They are also a great way to use up ripe plums that you may have on hand. With their rich and flavorful sauce, brandied plums are sure to be a hit with your family and friends.
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