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- Dish type
Delicious home-made plum liqueur. Delicious!
13 people made this
IngredientsMakes: 1 litre
- 1kg ripe purple plums, pitted
- 1/2 litre pure rectified alcohol (see note)
- 1/2 litre vodka
- 300g caster sugar
MethodPrep:20min ›Extra time:150days resting › Ready in:150days20min
- Place plums in a glass carboy used for brewing. Pour in rectified spirit and vodka, cork the carboy and set aside in a dark place for 5 weeks.
- After 5 weeks, add sugar and set aside for 4 more weeks.
- Strain the liqueur through a sieve lined with muslin cloth; pour liqueur into bottles, cork and let rest in a dark place for at least 3 months.
Rectified alcohol is a very high strength spirit that's used for making homemade liqueurs. You can buy it online or in specialist brewing shops.
Try dipping the plums from the liqueur into melted chocolate. Delicious!
Reviews & ratingsAverage global rating:(3)
Purple Haze Cocktail
The purple haze is a fun and popular mixed drink. It's an easy one to mix up and there are many variations to try. Whether you're in the mood for a refreshing highball, a casual lowball, a fancy martini, or a quick shot, there's a purple haze for you.
Essentially, "purple haze" is a popular name for a variety of purple-colored mixed drinks. Typically, the recipes include vodka with a fruit liqueur and possibly a splash of soda. You can also find recipes that contain absinthe or sambuca and some that resembled a purple Long Island iced tea.
To narrow down your options, we'll stick with four common recipes. This beverage even comes with its own soundtrack, so queue up some Jimi Hendrix, and let's start mixing.
I used (homemade) hibiscus liqueur in place of the creme de cassis, and it complimented the plums beautifully. FYI, after pureeing and straining the plums, I had about 2 1/2 cups of plum puree, to which I added just over 1 c. simple syrup. I think the recipe was delicious but would benefit from the contrast of a fresh herb- perhaps thyme or mint.
I made this with framboise and I found that it was a bit bland. I would recommend using cassis and playing around with the recipe. Next time (if I make it again, not sure I will) Iɽ try adding diced plum pieces in the mix and experimenting with spices.
The cassis is the key to this recipe. I used small, purple, greengage-type plums, and since it's a nuisance to pit them I cooked them gently until they just started to soften, then pureed them through a nylon sieve. I didn't quite use all the sugar syrup - about 5/6 of it, adding it a bit at a time until I was happy with the flavour. I've done this with framboise as well, but the cassis is the best.
Really fantastic dessert -- cool and elegant. I reviewed this recipe on my own blog, Recipes That Worked by Mandy Higgins.
When I saw this recipe I thought it would be a fabulous way to use up some of our delicious home grown plums. My guests loved it and so did I. but beware of the after effect. I wish I had considered this before serving my neighbors. I'll probably never live down serving a laxative dessert to friends. If only they knew I used 24 plums.
fantastic, though very intense. We used only 1/2 the simple syrup, as the plums were ripe. and we made it with liquid nitrogen.
Plum Perfect Party Pairings
If you assume that the hooter in the name refers to an owl, which many do not, then this colorful cocktail may be best served as a fowl mouthed drink for a Baltimore Ravens themed football party or another amethyst adorned avian association. Sticking to professional sports though, their are handful of other teams with violet colors in their mascots and uniforms that would be plum perfect for pairing with a purple hooter as well. Birds of a different feather, so to speak.
In fact all four of the major professional sports leagues (MLB, NBA, NFL & NHL) have at least one team that sports purple colors in their uniforms. Baseball has the Colorado Rockies. Basketball has the Charlotte Hornets, LA Lakers, Phoenix Suns (who also play in the purple palace) and the Sacramento Kings in royal purple.
Football has the Baltimore Ravens and the Minnesota Vikings purple people eaters from the late 1960s to late 1970s. Hockey has the Los Angeles Kings who have worn the color on an off through many uniform changes.
Outside of the Purple Hooter, there are relatively few cocktails with this color. Another way to show team spirit or theme a tailgate party is with colored ice cubes. This will work with just about any clear or lightly colored cocktail and opens up a lot more possibilities for your party&rsquos drink menu as well.
* - A favorite of Corporal Radar O'Reilly of M*A*S*H, although he ordered the Grape Nehi (pronounced &ldquoknee high&rdquo) soda pop from the bar at the Officer&rsquos Club, not the cocktail.
Quick & Easy Plum Wine
This plum wine is quick and easy to make, not requiring the months of aging that other country wines need. Most importantly, it is very, very delicious.
- 5 lbs (2.25 kilos) of plums– I used little red wild plums, but any kind will work
- 3 lbs (1.35 kilos) of sugar (I like to use raw sugar/ sucanat)
- 1 gallon of water
- 1 teaspoon of fresh lemon juice
- 1 packet cider yeast (ask at a local brew shop, or this one should work well)
In terms of supplies, there are a few basic items you should have. You can often find these on craigslist, and definitely at a brewing supply store, or you can order them on amazon.
- Fermentation bucket
- Airlocks with rubber stoppers
- Siphon hose
- Wine bottles (we usually just sanitize our old ones), corks, and a corker, OR swing-top bottles
- Sterilization solution
- Give your plums a good wash in water, discarding any that are overly bruised or moldy. Add them to a sterilized fermentation bucket, and bash them up a bit with a potato masher or a (clean) wine bottle. Note: The important thing with brewing whole stone fruits is to not crack the pits in the process. Including the seeds is a controversial topic, since they contain cyanic glucosides– which can convert into cyanide. The biggest cause of cyanide leeching into the brew is broken seeds. I like to keep the pits in because it gives the wine a nice almond flavor, but if you are at all concerned, just take them out.
- Bring your gallon of water to the boil, and pour over your crushed plums. Put the lid on your bucket, and leave it for a few days (3-4) and swirl it around every day.
- Add the lemon juice and sugar to your fermenting plums, and stir to mix. Then sprinkle the yeast on top. After an hour or so, give it a good stir. Cover and leave someplace warm for four days, stirring once or twice a day. (Sometimes I just grab the bucket and firmly swish it around.)
- It’s time to move it to some demijohns. I like to do this by just using a siphon hose in the bucket, with a funnel topped with a small sieve in the mouth of the demijohn. Keep the hose a good inch away from the bottom of the bucket, so you don’t suck up all of the yeasty sediment. Once you have the wine in the demijohn(s) top with an airlock.
- After two weeks, rack the wine by siphoning into newly sterilized demijohns, being careful to leaf the sediment in the bottom of the old ones.
- Taste it after three weeks, and see how you like it. We basically started bottling some of it at this stage, leaving the rest to age and racking again over the next couple of weeks. It is ALL good! The longer you wait to drink it, the drier and more clear it becomes, so it’s really up to you. I just finished bottling the last of it, about six weeks after starting it.
- If you are not planning on drinking it quickly, then leave it in the demijohn longer. What you don’t want is a lot of young, active wine in bottles for a long period of time. They could keep fermenting and build up too much carbonation. So, if you’re in it for the long haul, just keep it in the demijohns for a few months, racking monthly, before bottling. But you can definitely drink this wine young, as we have.
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This process is really simple, and would be a good one to start with if you are a little intimidated about home brewing. I am in the middle of another batch, this time wild yellow plums, and just using the natural yeast on their skins. Will report back on that! [Update: All of the plum wines we have made have turned out great!]
Damson Plum & Gin Jam
Finding the elusive Damson plum in the wild (aka the farmers’ market) is like hitting the culinary jackpot. I somehow stumbled across the diminutive fruit two years ago, where I made a batch of what is still one of my favorite jams. It was a complete fluke that I saw the fruit that first time, and sheer luck that I stopped and took a closer look, rather than dismissing them as abnormally large grapes (I can’t stand grapes).
Alas, last year I struck out, not quite remembering when I had found them the year before so I didn’t know whether to start looking in July or September. My plum-lessness could have also been due to the unusual heat that assaulted us last summer, perhaps preventing the plums from coming to fruition at all (or fruit-ion, if you will). Either way, I was bummed. Plum bummed.
This year, I struck gold indigo. During a quick trip to the market for a tomato or two, I could barely contain my glee when I spotted a vendor filling a basket with dark purple gems. In fact, they kind of look like mutant blueberries, with the same mottled skin and clear flesh. Giant blueberries with pits.
As I observed two years ago, the plums themselves aren’t anything special. The skins are tart and tannic, and the flesh, while clear and sweet is not nearly as flavorful as the more common plum varieties. They’re really not worth eating on their own.
In my mind, they are destined for one thing and one thing only: jam. Glorious jam.
This year, however, while I used the same base recipe as before, I decide to add a generous swig of gin. I know one of the other uses for these plums is an infused gin, so I figured that gin and plums are a proven combination. While the gin flavor is subtle, it does add a slight herbal fragrance and spicy finish that the jam wouldn’t have otherwise.
I hope you all don’t think I have a drinking problem, despite the boozy nature of my posts recently. Rather, I have a baking problem: the bottles of bourbon and gin and wine and Taylor’s precious beer are more apt to end up in baked goods or jam than my glass, which 90% of the time is filled with ice water or gingerale. Go figure.
Plum Cobbler Recipe
My husband is a huge pie fan but I myself prefer cobblers and crisps. They are easier to make and I enjoy the topping much more than the traditional pie crust.
The cobbler recipe I am sharing today is a variation on my rhubarb cobbler, which is a winning recipe. I absolutely adore the scone like topping, which gets scooped on the ripe plums mixed with sugar and a touch of flour for thickening.
I also added a dash of creme de cassis (blackcurrant liqueur) to the plums for a special touch. Any berry liqueur will work here. I think using a blackberry flavour (creme de mure) will be especially delicious.
The topping is a simple combination of flour, sugar, baking powder and cold butter cut into it, then mixed with oats and milk. To introduce more texture I&rsquove added a handful of walnuts. If you don&rsquot like walnuts, almonds will also be a nice touch.
How to serve fruit cobblers
Without a doubt adding a small scoop of vanilla ice cream on top of a warm cobbler is my favourite way of enjoying this summer treat.
You can replace ice cream with whipped cream if you are not a fan of the hot and cold combination. Adding sweet and rich whipped cream brings a touch of luxury to this simple and earthy dessert.
Ingredients Plum Compote from Austria
500 g Zwetschgen (Italian plums, they are smaller than regular plums)
100 g water
150 g sugar (optional) if plums are sweet, you can use less or no sugar
juice of 1 lemon
1 cinnamon stick or 1-2 tbsp cinnamon
3 cloves or ground cloves to taste, it’s strong so use rather less
For me, the heady sweet almond-like fragrance of plum is the very essence of spring. Standing beneath their sensual pink and rose flower-laden branches on a sun-warmed afternoon is an absolutely swoon-worthy experience. Sadly underutilized as a culinary ingredient, plum blossom has a unique flavour which infuses beautifully in cream, syrups and processes into a delightful floral sugar – making everything it touches taste like spring.
Over the years I’ve made everything from plum blossom cordial, plum blossom chocolate truffles (both dark and white) plum blossom pannacotta and plum blossom infused vinegar – wonderful in a fresh salad garnished with a few blossoms!
Right now I’m at work creating new recipes which will be available shortly in the Spring Equinox Edition of the Gather Cookbook for Gather Victoria Patrons). But meanwhile, in this post, I’m going to share info about this lovely spring bloom, i.e. how to identify and cook with it! I want us all to share in the glorious bounty of Purple Plum! And it won’t be here for long!
The following creations will give you some inspiration on the different ways you can use plum blossom. And it always starts with the basics. Like grinding blossoms directly into granulated sugar, and then infusing others in cream.
I used a lot more than this – but the pictures were so pretty!
From this, a variety of confections followed beginning with the Pissardii Plum Blossom Almond Cookies. I infused the blossoms of both in cream and used plum blossom sugar (with blossoms ground directly in) for the frosting. Oh. So. Good.
In the second version, I used plum blossom icing sugar (instead of granulated) then sieved the blossoms out. I also added the infused cream to icing sugar to make the glaze.
This heavenly Plum Blossom Pudding also uses almond as a base and is very loosely inspired by the delicious Indian pudding, Phirni. Instead of the traditional rice, I used almond flour, but kept the cardamom. Also added a sprinkle of rose sugar for garnish.
This is the same Plum Blossom Almond Pudding, but to the left, you’ll see I infused the milk and cream in Prunus x blireiana, a hybrid between the Pissard Plum and Prunus mume, which features double, rather than single, flowers. The pudding itself is garnished with Pissardi Plum Blossoms! (You’ll find all these recipes in the Gather Victoria Cookbook for Patrons)
There are so many varieties of plum, and the wild plum with white blossoms is divine. In Victoria, there are many varieties of flowering plums with both green and purple leaves ( Prunus cerasifera ) and they line block after city block in our urban neighbourhoods. In early spring, they feature abundant white to varying shades of pink flowers depending on the variety. Often known as Cherry Plum, some bear fruit that is positively luscious. These are a few of my foraged purple plum finds last summer.
P lum blossom is often mistaken for cherry blossoms, which isn’t a surprise as both are members of the Prunus family, along with almonds, apricots, peaches and nectarines. Cherry blossoms are known to have a definite split or notch at each petal tip, while plum blossoms always have a rounded petal tip.
These are plum blossoms. Cherry Blossoms: Note the notch at the tip of each petal.
Plum blossoms bloom first and cherry blossoms tend to bloom later. Both are edible so if you make a mistake don’t worry. But the biggest distinguishing factor as far as I’m concerned is that plum blossom tends to be highly scented while cherry blossom is not!
More purple plum blossoms…
Which is odd as there is a whole culinary tradition devoted to Cherry Blossoms (the Japanese eat them pickled, salted, and baked into innumerable jellies, puddings, cakes, teas). Korea is the only place I’ve found a tradition of eating plum blossoms. Maehwa-cha ( plum blossom ) is a tea made by infusing dried flowers of Prunus mume in hot water. In early spring, half-open buds of plum blossoms are picked, dried, and preserved in honey. Plum blossoms also feature in Korean maehwa – jeon, pan-fried sweet rice cakes, with honey as an ingredient. YUM.
Here in Victoria, the most common purple leaf flowering plum is Prunus cerasifera ‘Pissardii’, it features nearly pure white flowers or just the faintest blush of pink (far left above). These were planted in 1890 after its discovery by Mons. Pissard, gardener to the Shah of Persia. Other common cultivars are Prunus cerasifera ‘Atropurpurea” and ‘Thunder Cloud’ or ‘Nigra’ with blossoms ranging from white to decidedly pink (third from left), Prunus x blireiana, a hybrid between the Pissard Plum and Prunus mume features double layers of blossoms (second from left).
Probably the easiest thing to make with plum blossoms is Plum Blossom Vinegar. Just fill a jar with the blossoms and buds with vinegar and let sit a couple of weeks. Then along with few fresh blossoms toss in a salad!
Or make a cordial or infuse your blossoms in spirits – then mix with your cordial – you’ve got plum blossom liqueur! This year I made Plum Blossom Peda and Burfi (a kind of milk fudge) which were absolutely wonderful! A rich, creamy and delicately scented treat.
Gather from trees whose blossoms are newest and have not yet budded fully. (I’ve noticed their scent fades once they begin to put their energy into leaf growth.) Pinch off the blossoms at the base of the stem, and be sure to include plenty of unopened buds as well. Remove as many stems as possible and make sure there isn’t any branch material. Also, this is important , make sure to remove all the leaves no matter how small, as they contain trace amounts of hydrogen cyanide, a poisonous compound, also found in almonds.
I can find no specific warnings (unless you’re a cow or a cat) regarding consuming Prunus blossoms, but it’s possible the blossoms also contain trace amounts of the toxin. And so consumed in excess, they could be harmful. I have consumed copious amounts of plum blossom chocolates and cordial each spring with no ill effect – but that said – please be forewarned and use your own judgement.
I use fresh blossoms immediately and store a few branches in a beautiful vase of water if I’m going to be using them later. Below are Plum Blossom Petit Fours – recipe coming soon for Gather Patrons! Meanwhile here’s to the coming of Spring! And Plum Blossoms!
The wonderful world of fresh plum recipes is not limited to desserts and jams. These thin-skinned and juicy stone fruits' flavors range from acidic to drippingly sweet, making plums a very versatile ingredient. When plum season, begins peaches are peaking and cherries are past. They ripen into fall, giving us plenty of time to play. The first harvest of plums to arrive at local markets usually belongs to Asian Prunus varieties, while European-origin plum varieties are in season later, towards the end of summer and into early fall. The most famous of the late-season plums are fresh prunes, distinctively oblong, dusky-skinned, and very sweet.
Hardy American plum hybrids span plum season. They are bred from Japanese or European trees crossed with native American plum species. Wild American plums grow across the United States and lend their extreme cold-hardiness to these hybrid trees. If you're lucky enough to forage your own feral plums, you can use them in any of our plum-centric recipes that follow.
Plums are as piquant in salads as they are succulent alongside summer's grilled meats. In salads they are ideal, providing crunch, juice, acid, and sugar. They love the heat of chiles and bounce off the fragrance of summer herbs like mint and basil. In entrées, plums complement strong grilled or smoky flavors. And we know how luscious they are in bakes: Their juices caramelizing and blending equally well into hot sauces and chilly sorbets. Whatever you do, don't forget drinks. Plum cocktails are a summer treat.