boozy plums

If you are so lucky as to have an abundance of plums and don’t know what to do with them all, I say, drown them in booze. We had a few from a tree at my childhood home, and they were getting overripe, suggestive of ginny plums anyway. Might as well push them in.

boozy plums

Plum liqueur is an astonishingly simple way to preserve a glut of fruit from late summer throughout the year. Choose an extremely clean, wide-mouthed mason jar, inexpensive vodka or gin, and sugar. Wash the plums, prick them all over with a fork and fill the jar. Sprinkle over a cupful of sugar; pour the booze over to submerge the plums. Seal the jar. I turn my jars of boozy plums now and then for a week or so. Taste the infusion in a couple of months; add more sugar if needed. I like to leave the fruit infusing for at least three months before we start tippling!

This little recipe featured in last autumn’s newsletter.

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