Slivovaya Nastoika Rus Plum Liqueur Recipes

SLIVOVAYA NASTOIKA - RUS PLUM LIQUEUR

Steps:

• *NOTE: You may use cherries, or peaches or
• apricots for this as well.
• Halve plums but do not remove pits.
• Place plums in a large crock or large jar.
• Layer them with the sugar as you place them into your
• container.
• Pour in your vodka.
• Cover well, place in a cool, dark location.
• Turn plums every 3 days for 6 weeks.
• Decant plums.
• Strain liquid & bottle for use as a beverage or as a liqueur.
• You can use the plums as well if you wish or discard them.

TANGY PLUM LIQUEUR

Steps:

• Layer half the plums into the bottom of a very large jar with a lid, pressing the plums down as tightly as possible. Pour half the sugar over the plums, then half the vodka over the sugar. Sprinkle on half the vanilla extract, and place about half the orange peel pieces into the jar. Layer the rest of the plums into the jar, pressing them down, and top them with the remaining sugar, vodka, vanilla extract, and orange peel pieces. Screw on the jar lid.
• Using an unscented candle, drip a coating of wax around the jar lid to prevent leaking. Cover the jar with a dark-colored towel. Place the jar on its side in a dark, cool place, and turn the jar every day for 21 days, replacing the towel to keep out light.
• After 21 days, strain out the liqueur from the plums and peel with a fine strainer lined with cheesecloth, and bottle the liqueur in attractive bottles with tight-fitting caps.

PLUM LIQUEUR

Steps:

• Prick the plums very well and put in a jar or bottle with the sugar. Cover tightly and leave to stand for 2-3 days or until the juice runs freely.
• Pour in the gin and cover tightly. Leave in a warm place for about 2 months.
• Strain, squeezing out as much juice as possible, and pour into sterilized bottles and cork tightly.

RUSSIAN PLUM CAKE - SLIVOVYI PIROG

Steps:

• Heat oven to 350F/180C degrees. Lightly coat a 9-inch pan with butter and sprinkle with cake or bread crumbs.
• In a large bowl or stand mixer, cream together butter and sugar until light and fluffy. Add the lemon zest and mix well. Beat in the eggs one at a time along with the vinegar and vanilla until well incorporated.
• In a separate bowl, whisk together the flours and baking powder. Add to the butter mixture and combine at low speed until thoroughly mixed. Transfer to the prepared pan, smoothing down the top.
• Arrange the plums, cut side down, in a decorative pattern on the surface of the batter. Pushing down lightly on the plums. Bake 35 minutes or until a toothpick tests clean. Remove to a wire rack and let cool 20 minutes. Unmold and serve dusted with confectioners' sugar, if desired.