My Moms Plum Brandy Recipes

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PLUM BRANDY RECIPE



Plum brandy recipe image

This homemade plum brandy recipe couldn't be simpler, plus it can be stored for up to six months - perfect for Christmas gifts and festive parties.

Categories     Cinnamon     caster sugar     brandy     plums     plum brandy     Christmas

Time 5m

Yield 52 servings

Number Of Ingredients 4

450 (1lb) firm plums
300 (11oz) golden caster sugar
1 (13⁄4 pints) brandy
1 cinnamon stick

Steps:

  • Pierce 450g (1lb) firm plums all over with a skewer or knife and put into a large bowl with 300g (11oz) golden caster sugar, 1 litre (13⁄4 pints) brandy and 1 cinnamon stick. Stir to dissolve the sugar.
  • Cover with clingfilm and leave to infuse in a cool, dark place for at least one month and up to three months. Strain through a sieve lined with kitchen paper and use a funnel to pour into sterilised glass bottles.

Nutrition Facts : Calories 51 calories

HOMEMADE PLUM BRANDY



Homemade Plum Brandy image

It`s unforgivable to waste your plums making marmalade, considering you can make this aromatic plum brandy instead!

Provided by Rosi Trifonova

Categories     Alcoholic Drinks

Number Of Ingredients 3

plums
sugar - 1:3 ratio with the water
water

Steps:

  • Pick out well-ripened plums . Its best to remove their pits ahead of time and mash them.
  • Pour the fruits into a large, suitable container. After 3-4 days, add the sugar dissolved in water (1:3 ratio); the water needs to be at a temperature of 80°F (25 °C). If adding 44 lb (20 kg) sugar, you need 16 gal (60 L) of water. Stir until it dissolves and mix with the fruit mash.
  • Stir this material 3-4 times per day, the more the better. After about 14 days, the fermentation process should be complete and the mixture should have cleared up on top, although that all depends on the temperature, the quality of the sugar and frequency of stirring. Dont close the drum during fermentation. Its best to measure alcohol content with an alcohol meter - it needs to be about 17-18 % ABV. If the alcohol content is higher, add more water, if its lower - add sugar.
  • In some regions they like to add a little vinegar (1 bottle per drum) or citric acid if the plums are too overripe. There needs to be about 12″ (30 cm) of empty space between the material and the top of the container, at least during fermentation.

MY MOTHER-IN-LAW'S PLUM BREAD



My Mother-in-Law's Plum Bread image

A cross between a cake and a loaf bread, with sweet-tart plums and a brown sugar topping. Just like my mother-in-law used to make. Use plain, lemon, or orange yogurt.

Provided by 3dogsinthekitchen

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

1 cup pitted, chopped plums
1 tablespoon all-purpose flour
½ cup margarine
1 cup white sugar
½ teaspoon vanilla extract
2 eggs
1 ½ cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
⅓ cup plain yogurt
¼ cup brown sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray, or line with parchment paper.
  • Sprinkle chopped plums with 1 tablespoon of flour in a bowl, and toss to coat. Set aside. In a large bowl, beat the margarine, white sugar, and vanilla extract with an electric mixer until light and fluffy. Beat in the eggs. In another bowl, sift together 1 1/2 cup of flour with salt and baking soda. Stir the dry ingredients into the egg mixture, alternating with yogurt until the mixture forms a smooth batter. Lightly stir in the flour-coated plums, and pour the batter into the prepared loaf pan. Sprinkle the top of the batter with brown sugar.
  • Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Remove from oven, and let cool in the pan 10 to 15 minutes before removing from pan for slicing.

Nutrition Facts : Calories 337.6 calories, Carbohydrate 51.4 g, Cholesterol 47.1 mg, Fat 12.9 g, Fiber 0.9 g, Protein 4.9 g, SaturatedFat 2.5 g, Sodium 342.5 mg, Sugar 32.5 g

MY MOM'S PLUM BRANDY



My Mom's Plum Brandy image

Make and share this My Mom's Plum Brandy recipe from Food.com.

Provided by Mirj2338

Categories     Beverages

Time P1m11DT20m

Yield 4 quarts

Number Of Ingredients 3

4 lbs Italian plums
5 lbs sugar
1 bottle whiskey

Steps:

  • Rinse the plums (do not scrub away the white bloom) and cut out the pits.
  • Place in a large crock or one or more large jars.
  • Pour in as much of the sugar as the container can hold.
  • Cover loosely (I believe the traditional cover is several layers of cheesecloth but I've done fine with a regular lid that is left unscrewed) and let it ferment at room temperature for six weeks.
  • As the mixture liquefies keep adding sugar until it is used up.
  • Strain the liquid (reserving the pulp) and mix it with the whiskey and bottle it up.
  • My mother always uses a cheap whiskey and allowed the mixture to age in the bottle for many months.
  • However, using a good whiskey makes it drinkable right away--especially important for the first batch.
  • It keeps indefinitely--if you make enough.

Nutrition Facts : Calories 2403.1, Fat 1.3, SaturatedFat 0.1, Carbohydrate 618.7, Fiber 6.4, Sugar 611.5, Protein 3.2

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