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Mirabelle Plums in Cognac

6 servings

Ingredients

• 1 kg Mirabelle plums
• 0.75 kg fine sugar
• best cognac (as needed)

Instructions

1. Briefly place the mirabelle plums in boiling water until they float, but they must not burst.
2. Place on a sieve to drain.
3. Clarify 750 grams of sugar per kilogram of fruit, pour into a porcelain bowl, place the drained mirabelle plums into it, and let sit for 48 hours.
4. Remove the fruit and place in a canning jar.
5. Boil down the sugar syrup until thick and pour over the mirabelle plums, mixed with as much cognac as needed to cover them.

Modernized from a treasured 19th-century German cookbook.