Best 3 Plum Brandy Recipes
**Discover the Delightful World of Plum Brandy: A Journey Through History, Flavors, and Recipes**
Plum brandy, a tantalizing spirit steeped in tradition and brimming with fruity allure, invites you on a delectable journey through history, flavors, and diverse recipes. Originating from the heart of Eastern Europe, this spirit, also known as slivovitz or rakia, has captivated palates for centuries. Its versatility shines through in the various recipes presented in this article, each showcasing unique approaches to crafting this exceptional beverage. From the classic plum brandy, bursting with the essence of ripe plums, to the aromatic plum brandy with cinnamon and cloves, and the refreshing plum brandy with lemon zest, these recipes cater to a range of tastes and preferences. Embark on this culinary adventure and uncover the secrets behind creating exceptional plum brandy, transforming humble plums into a spirit that embodies both heritage and innovation.
STEAMED PLUM PUDDING WITH PLUM BRANDY SAUCE
Wonderful, traditional, and comforting dessert! We serve a steamed pudding after Christmas dinner or any time you want to create a warm and cozy atmosphere. Don't skip the hard sauce, it really makes the dessert.
Provided by CaliforniaJan
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a small saucepan simmer the 2 1/2 c plums and juice for 6 - 8 minutes over low-moderate heat. Cool, remove the pits from the plums and discard the pits. Drain the plums, reserving the juice (for the sauce) and chop into 1/4-inch pieces.
- In a mixing bowl beat the brown sugar and melted butter together. Add the eggs, beating in well and blend in the plums. In another bowl sift together the flour, salt, and soda and add to the plum mixture, stirring gently. Generously butter a 1 1/2 quart mold with a cover. Pour the better into the mold. Cover the mold with the top or foil and place on a rack in a large kettle. Fill the kettle with water to reach halfway up the side of the mold. Cover the kettle and bring to a simmer over low heat. Steam for one hour.
- Remove the steamed mold from the kettle, uncover and place place in a 400 degree oven for 2 - 3 minutes to dry the top slightly. Cool the pudding for a few minutes unmold onto a warm serving plate.
- Warm the cognac in a small saucepan. Remove from heat, ignite, and pour over the pudding. Bring the flaming pudding to the table accompanied by plum Brandy Sauce.
- To prepare the sauce, in a small saucepan combine the 1 cup plum juice, the granulated sugar, nutmeg, cinnamon, and cornstarch. Mix well and bring to a simmer over low heat, stirring constantly until slightly thickened. Remove from heat and blend in cognac, lemon juice and 1 tablespoon butter. Serve warm with plum pudding.
- Note: This pudding may be prepared 2 - 3 days in advance, wrapped tightly and refrigerated. If this is the case, before serving steam again in the mold for about 1 hour. This is really a delicious and festive holiday dessert -- give it a try!
Nutrition Facts : Calories 355.6, Fat 14.5, SaturatedFat 8.6, Cholesterol 87.2, Sodium 423.3, Carbohydrate 54.5, Fiber 1.2, Sugar 40.1, Protein 3.7
TRULY BRITISH BRANDY BUTTER: FOR FESTIVE FIGGY AND PLUM PUDDING!
Make your own brandy butter to smother over delicious, homemade Christmas Figgy or Plum pudding, and in only 5 minutes with this easy recipe,..........no Christmas table would be without this "naughty but nice" accompaniment! This is also wonderful when served with hot mince pies......prise open the pastry lids and dollop some brandy butter inside, preferably when they are warm, so the brandy butter runs through the pies! This makes a great gift - pack the brand butter into an attractive pot and add serving instructions. .
Provided by French Tart
Categories Sauces
Time 5m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Place the butter and sugar in a medium size bowl and whisk together until pale and fluffy. Gradually beat in the brandy a little at a time, beating well after each addition.
- Place in a container and chill.
- Delicious served over hot mince pies or Christmas pudding.
BRANDY PLUM TART
Steps:
- 1. Sift Flour
- 2. Add cubed butter, rubbing until becomes like sand.
- 3. Add the sugar/salt
- 4. Beat two eggs and add them to the flour
- 5. Make a ball, cling paper and in the fridge overnight
- 6. Prepare filling with Plum Jam + Brandy
- 7. Pre-cook dough for 10min at 180C
- 8. Cut Plum nicely and arrange
- 9. Cook for 30min at 170C until golden dough and smooth plum
- 10. Add Lemon & Cinnamon (+ caster sugar to make it crunshy)
Tips:
- Choose ripe, flavorful plums for the best results.
- Use a clean, sterilized glass container for storing the plum brandy.
- Store the plum brandy in a cool, dark place for at least 6 months before drinking.
- Enjoy plum brandy neat, on the rocks, or in cocktails.
Conclusion:
Plum brandy is a delicious and versatile spirit that can be enjoyed in many different ways. With its rich fruity flavor and smooth finish, plum brandy is sure to become a favorite of yours. Whether you're sipping it neat, on the rocks, or in a cocktail, plum brandy is the perfect drink for any occasion. So next time you're looking for a new spirit to try, be sure to give plum brandy a try. You won't be disappointed!
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