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Plums in French Brandy

8 servings

Ingredients

• 2 kg Damson plums or blue plums, peeled
• 1 kg sugar
• 10 g cinnamon, broken into pieces
• 12 pcs cloves
• ginger, a few pieces (a little)
• 8 tbsp French brandy

Instructions

1. Destem 2 kilograms of damson plums or blue plums, wash in cold water, and briefly blanch in boiling water in portions, then immediately remove with a slotted spoon.
2. Peel and place in canning jars, sprinkling with 10 grams of broken cinnamon, 12 cloves, and a few pieces of ginger.
3. Clarify 1 kilogram of sugar, stir with 8 tablespoons of French brandy, and pour boiling hot over the plums.
4. After a few days, pour off the juice, boil it down a little, pour it boiling hot over the fruit again, and repeat this once more in the same manner.

Modernized from a treasured 19th-century German cookbook.