Equipment
Ingredients
Fruit
- 10 plums, firm and ripe
Spiced Syrup and Alcohol
- 350 ml brandy, room temperature
- 200 g granulated sugar
- 240 ml water
- 1 cinnamon stick
- 2 star anise
- 4 whole cloves
- 2 orange peel, strips, pith removed
Nutrition (per serving)
Method
Sterilize a 1-liter mason jar and its lid using boiling water at 100°C/212°F or a dishwasher sanitizing cycle to ensure food safety and long-term preservation.
Use a paring knife to halve and pit the plums. Pack the plum halves tightly into the sterilized jar without crushing their flesh.
In a saucepan, combine the water, granulated sugar, cinnamon stick, star anise, whole cloves, and orange peel strips.
Bring the syrup mixture to a simmer over medium heat, reaching approximately 95°C/203°F. Stir continuously until the sugar dissolves completely, then simmer for 5 minutes to extract the aromatic oils from the spices.
Remove the saucepan from the heat and allow the spiced syrup to cool completely to room temperature, around 20°C/68°F. This step is critical to prevent the hot liquid from cooking the plums and turning them mushy.
Stir the brandy into the cooled spiced syrup. Pour the entire liquid mixture over the packed plums in the jar, ensuring the fruit is completely submerged to prevent spoilage.
Seal the jar tightly and store it in a cool, dark place. Allow the plums to steep for at least 4 weeks before serving to ensure the flavors fully mature and integrate.
Chef's Notes
- For an elegant presentation, you can preserve the plums whole instead of halving them. Simply prick each whole plum 4 to 5 times with a needle to allow the brandy syrup to penetrate the skin.
- The quality of the brandy directly impacts the final flavor. You do not need an expensive top-shelf cognac, but avoid bottom-shelf options; a mid-tier VS or VSOP works beautifully.
- As the plums steep, the liquid will take on a rich, syrupy consistency and a vibrant ruby hue. Reserve this liquid after the plums are eaten to use in craft cocktails or drizzle over warm cakes.
- If your plums are particularly tart, you may want to increase the sugar by 50g. Always taste your plum before making the syrup to gauge its natural sweetness.
Storage
Refrigerator: 6 months — Store in a cool, dark pantry or refrigerator once opened.
