Summary

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)

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Instructions

1. 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).
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.