Fermented Plum Brandy Infusion

Ripe summer plums, sugar, and brandy come together in this rich, fruit-forward preparation. The plums are first allowed to ferment with sugar, drawing out their natural juices and developing a deeper flavor before the fermented plum juice is combined with brandy.

The result is a beautiful way to preserve the flavor of ripe plums long after the season has passed.

Ingredients

• 4 pounds very ripe plums

• 2 cups sugar

• Approximately 2 cups brandy

Making Fermented Plum Brandy

• Wash and remove the stems from the plums.

• Slice or roughly chop the plums—whatever is easiest. There is no need to make perfectly uniform pieces.

• Place the plum pieces in a large bowl and add the sugar, coating the fruit thoroughly. The sugar will begin drawing the natural juices from the plums and create the sweet environment for fermentation.

• Transfer the sugared plums to a wide-mouth glass jar, filling it to within a few inches of the top.

• Place a clean quart-sized freezer bag filled with water over the fruit. The weight of the water-filled bag will help keep the plums submerged beneath their released juice. If you have a fermentation vessel with a proper weight, you can use that instead.

• Place the jar in a bowl or shallow dish to catch any liquid that may bubble or spill over during fermentation.

• Allow the fruit to ferment at room temperature for approximately 2 weeks.

A particularly active fermentation may produce enough liquid and bubbling to overflow the jar, which is why placing the fermentation vessel in a bowl can make cleanup much easier.

After approximately two weeks, strain the fermented plum juice from the fruit.

Measure the strained juice and combine it with an equal amount of brandy.

Transfer the finished plum brandy to a clean, sealed bottle or jar and store it in the refrigerator.

The finished drink can generally be kept refrigerated for about a month or longer, but use your senses to monitor it for any changes that indicate spoilage.

A Note About Fermentation

Fermentation can be unpredictable, especially when working with wild yeasts and naturally occurring microorganisms on fruit. Keep your equipment clean, monitor the fermentation, and discard the batch if you see mold or notice an unpleasant, rotten, or otherwise abnormal odor.

Because this preparation contains alcohol, enjoy responsibly.