Bubbe's Plum Brandy

Title:
Bubbe's Plum Brandy

Yield:
1 Servings

Categories:
Beverage




Ingredients:





     4 lb Italian prune plums


     5 lb Sugar


     1    Bottle whiskey






 From: Barbara Pollack 


 


 Date: Wed, 10 Jul 1996 02:09:52 -0400 (EDT)


 A sweet liqueur for drinking or serving over ice cream or fruit.


 


 Rinse the plums (do not scrub away the white bloom) and cut out the pits.


 Place in a large crock or one or more large jars.  Pour in as much of the


 sugar as the container can hold.   Cover loosely (I believe the traditional


 cover is several layers of cheesecloth but I've done fine with a regular


 lid that is left unscrewed) and let it ferment at room temperature for six


 weeks. As the mixture liquefies keep adding sugar until it is used up.


 


 Strain the liquid (reserving the pulp) and mix it with the whiskey and


 bottle it up.   My grandmother always used a cheap whiskey and allowed the


 mixture to age in the bottle for many months.  However, using a good


 whiskey makes it drinkable right away--especially important for the first


 batch. It keeps indefinitely--if you make enough.


 


 Yield:  about 4 or 5 quarts--depends on plums and fermentation.


 


 JEWISH-FOOD digest 246


 


 From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe


 Archive, http://www.erols.com/hosey.