Brandied Plums With Cinnamon and Vanilla

By Melissa Clark

Published September 21, 2010

Total Time
10 minutes
Rating
4(7)
Comments
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Ingredients

Yield:1 quart

  • 1 pound small plums

  • ½ cup sugar

  • 1 ½ cups brandy

  • 2-inch cinnamon stick

  • 1 vanilla bean, halved lengthwise

Ingredient Substitution Guide

Preparation

  1. Step 1

    Wash plums and prick them all over with a needle. Place them in a 1-quart jar with a tight lid and stir in the sugar. Pour in brandy, covering plums by at least an inch. Add cinnamon and vanilla, cover and shake a few times.

  2. Step 2

    Let jar sit in a dark, cool place (but not the refrigerator) for at least 6 weeks and preferably 3 months. If the fruit floats to the top, turn the jar over.

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4 out of 5
7 user ratings
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Comments

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Alanna

Made this using yellow plums and forgot about it for over a year. Absolutely delicious!

Kristin

I was wondering about the fact that there is no water bath canning process to this recipe. Would they definitely be safe to eat just in the alcohol and sugar? Thank you!

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