Poached Plums in Brandy

This is a quickly simply lovely dessert served with ice cream; either straight from the jar in the summer, or reheated in the winter. When I bottle them up I leave about 2 cms of space for plenty of the syrup to fill the jars completely, as the syrup is yummy.

 

600ml brandy

Rind of 1 lemon peeled in one long strip

350gr caster sugar

1 cinnamon stick (broken into three pieces)

1 kilo plums

Wash the plums. Put the brandy, lemon rind, sugar and cinnamon in a large pan and heat gently until the sugar is dissolved, stirring gently.

Add the plums and poach for 15 minutes until soft.

Remove the fruit and pack in to hot sterilized jars.

Boil the syrup rapidly until reduced by a third.

Strain and pour over the plums carefully so the jars don’t crack to cover the plums and fill the jars so a good seal occurs.

Cover with lids.

Label when cold and store for up to 6 months in a cool dark place.