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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 189 kcal
- Protein
- 1 g
- Carbohydrates
- 28 g
- Fat
- 0 g
- Fiber
- 1 g
- Sugar
- 26 g
- Sodium
- 3 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 103 mg
- Calcium
- 13 mg
- Iron
- 0.3 mg
- Magnesium
- 6 mg
- Phosphorus
- 11 mg
- Zinc
- 0.1 mg
- Vitamin A
- 10 mcg
- Vitamin C
- 7 mg
- Vitamin E
- 0.2 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.3 mg
- Folate
- 3 mcg
- Water
- 77 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Plums become mushy and fall apart in the jar
Cause: Plums were overripe before preserving, or hot syrup was poured over them, gently cooking the flesh
Fix: Cannot be fixed, but the mushy plum mixture can be blended into a delicious boozy fruit sauce to pour over ice cream or pound cake
Prevention: Use firm-ripe plums that still have structure, and ensure the spiced syrup is completely cooled before adding it to the fruit
Mold forms on top of the plums
Cause: Fruit was exposed to air and not fully submerged in the alcohol/syrup mixture
Fix: Discard the entire batch due to risk of contamination
Prevention: Weigh down the fruit using a clean glass fermentation weight or a crumpled piece of parchment paper to keep it under the liquid line
Cultural Context
Preserving fruit in alcohol is a centuries-old culinary technique, particularly prominent in European traditions to capture the fleeting summer harvest for winter consumption. In France, fruits preserved in eau-de-vie or brandy, such as Pruneaux a l'Armagnac, are revered holiday delicacies often served alongside robust cheeses or rich desserts.
