The plums are washed and, after pitting, boiled briefly over low heat without adding water. Then you fill them in the frying pan of the oven or a large saucepan, add the spices and stir in about 1/3 of the sugar. At 150 ° C top / bottom heat, the plums stay in the oven for about 20 minutes without stirring. The oven door should remain slightly open (pinch a spoon). Then the second third of the sugar is stirred in and another 20 minutes are allowed to pass. After adding the remaining amount of sugar, i.e. after about an hour, you should try the puree. If necessary, add sugar to taste again and put back in the oven. Once the puree has cooked long enough, it is poured into glasses that have been rinsed with hot water or into a clean earthenware pot. Put a shot of whiskey or rum on top and seal with foil or a lid.
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