3lbsplumspitted and sliced into quarters or sixths
2 1/2cupbrandy
1cupsugar
2vanilla beanshalved with seeds scraped out and saved
2cinnamon sticks
Instructions
Mix all ingredients.
Let marinate, covered, in a dark place for at least 4 weeks (see notes below).
Notes
Make sure the fruit doesn’t rise above the brandy; weigh it down if necessary. Since the alcohol does the preserving, any fruit that floats above the surface may rot or mold. Because alcohol is an excellent solvent as well, I wanted to use a weight that wasn’t going to break down or leach any contaminants into the preserves glass would probably be ideal. I ended up using a Tattler plastic canning lid which the manufacturer says is BPA free. After a couple weeks, the fruit had soaked up enough brandy to sit on the bottom and I took out my “weight”.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.