Spiced Plum Brandy
This homemade spiced plum brandy captures ripe plums in a smooth, warming infusion with cinnamon and star anise. It is simple to prepare, then left to mature into a fragrant after-dinner drink or homemade gift.
Servings1 Portions
Prep Time15 Mins
Cook Time30240 Mins
Difficulty
Easy
Ingredients
1
- plums, halved and pitted350 g
- Brandy700 ml
- white caster sugar175 g
- cinnamon stick0.5
- star anise1
Step-by-Step Instructions
01
Place the clean, completely dry halved and pitted plums in a large sterilized glass jar. Add the caster sugar, brandy, cinnamon stick, and star anise, then seal the jar tightly and turn it gently several times to start dissolving the sugar.
02
For the first 7 days, gently turn or swirl the jar once a day. Avoid shaking too hard, as bruising the fruit can make the finished brandy cloudy.
03
When the sugar has dissolved, store the sealed jar in a cool, dark cupboard for another 2 weeks so the plum and spice flavors can fully infuse.
04
Line a fine sieve with muslin, kitchen paper, or a coffee filter and strain the brandy into a clean bowl or jug. Discard the fruit solids and spices, then pour the strained plum brandy into a sterilized bottle and seal.
Chef's Tips
Use ripe but firm plums, as overripe fruit can break down and make the brandy cloudy. Keep all jars, bottles, and utensils very clean and dry. For a slightly deeper flavor, swap white caster sugar for golden caster sugar or use half cinnamon and half vanilla. Store the finished brandy in a cool, dark place and use within 2 months.
