Whitey`s Plum Liqueur
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 kg plum (s), fresh
- some water
- 1 kg sugar, brown
- 3 bottles red wine (to taste, I`ll use semi-dry)
- 1 ½ bottle rum, brown
- 10 carnation (s)
- 2 sticks cinnamon
- 1 packet vanilla flavor (Finesse Bourbon vanilla flavor)
Print Recipe
Pin Recipe Instructions
- Core the plums, quarter them and let them heat up with a little water in a large saucepan while stirring (the kernels can be used for Pflauker schnapps).
- Add the red wine and let it get hot too (do not boil!). Then add the brown sugar (if you don`t like it so sweet, you can only use 750 g brown sugar) and stir in until it is dissolved.
- Add the cinnamon sticks, the vanilla flavor and the cloves (I always put the cloves in a whole plum so that I can fish them out later). Now heat the whole thing in a saucepan for about an hour (do not boil, otherwise the alcohol will boil away). Stir occasionally.
- When the plums have boiled down, remove them with a slotted spoon or sieve. Also remove the cinnamon sticks and cloves. I stir the plums in the sieve again with a spoon so that none of the plum juice is lost. Now wait until everything has cooled down and then stir in the rum.
- The liqueur can be drunk cold or heated with a whipped cream top. Nice on winter hikes in a thermos and with spray cream in your luggage.
- Tip: When buying wine, pay attention to a screw cap so that the liqueur can be filled into the red wine bottle. I print new labels for this, decorate the bottles with mistletoe and give them away for Christmas.
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