British plum season runs from August to early October, so if you’re looking beyond crumbles, cakes and jams, this easy homemade plum brandy recipe is a lovely way to use up your plums. It takes just 5 minutes to put together, then needs 1 to 3 months to infuse. The deliciously warming tipple keeps for up to 6 months, making it a thoughtful Christmas gift - if you can bear to part with it!
Advertisement - Continue Reading Below
Yields:
52 serving(s)
Prep Time:
5 mins
Total Time:
5 mins
Cal/Serv:
51
- 450 firm plums
- 300 golden caster sugar
- 1 l brandy
- 1 cinnamon stick
- Step 1
Pierce plums all over with a skewer or knife and put into a large bowl with sugar, brandy and cinnamon stick. Stir to dissolve the sugar.
- Step 2
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.
- Step 1
GH TIP:
It’s delicious served as is or over ice to appreciate the jammy stone fruit flavour, or mixed into your favourite brandy-based cocktail, like this fragrant and warming Earl’s tipple.
Inspired to try your hand at making more homemade spirits? We can’t get enough of this citrussy spiced vodka, especially for pepping up a cosmopolitan or dry martini.
Per serving:
- Calories: 51
- Total carbs: 5 g
- Sugars: 5 g
Our favourites plum recipes to try when the weather turns autumnal
