When you have a major harvest, do you try recipes you would never have considered before the bonanza arrived? I sure do! Take this plum brandy, for instance. It took a quantity of ripe plums. Any other year I was too stingy with the fruit to do a “frivolous” project such as this. After tasting it, I’m not considering it so frivolous. What you end up with is a lovely plum liqueur-type drink.
I’m enjoying giving it as gifts. There is no counterpart you can find on the market. What a special treat! According to Saveur, who published this recipe, the drink is common in Hungary and Transylvania. After this season it may become common in Central California…at least if I give enough of it away!
The process for making the drink is simple and straight-forward, a bit time-consuming in cutting up the plums but the promise of a fermented plum liqueur makes it well worth the effort.
With the first batch I made, the worn out plum slices had little flavor. They went to the chickens who disagreed with me. The second batch was made with riper plums and the leftover plum pieces were so delicious I froze them in 2-cup containers to use in place of grated zucchini in sweet breads. I froze them as quickly as I could to keep from eating them all. Oh my! Make your own decisions on this issue.
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