Plum and prune delight

[Stew8]

this Is a hit with my lovely wife who thinks it’s a warming brandy

500 ml (about a pint) Plum brandy 50%
12 prunes
3 tablespoons of sugar
Macerate for 24 hours.

Turns from a white likker to a warm brown brandy

After pouring it off, there are a few prune “bits” which could be coffee filtered off, but it’s delicious

[Stew8]

[still_stirrin]

Prunes, huh? It sounds like a “regular” recipe to me.

Probably a good idea not to drink the whole bottle at one schitting (sp).
ss

[Stew8]

It did cross my mind... hungover at one end and Vesuvius at the other

[Pikey]

I never used prunes, but I do use a few dates chopped into a whisky sometimes.

What sort of flavour difference do the punes make ?

[Edit - I'm thinking "Dark Rum" ]

[Stew8]

Her words not mine “this tastes like a warming plum brandy”
I agree.

The combination of sugar and fruit softens everything and brings out the plum flavour.
The risk of the prune effect on your gut is low, I ate the prunes from the last bottle with no side effects

[thecroweater]

Dried prunes I presume. I once macerated sliv with plums in syrup and was not impressed so I left it for a year and was even less impressed. I guess that scared me off the macerations.

[Stew8]

Thanks for the warning.
The dried prunes were only macerated for 24 hours and then removed (and eaten)
Time will tell, I’ll keep you posted but I have a feeling it’s not going to last long.

[Pikey]

Yes it's easy to put too much ingredient in macerations and also easy to leave it too long. You can always add more - but difficult to take some out !

I'll certainly try some in next year's plum brandy - thanks !

[Stew8]

Filtering using a paper towel supported in a kitchen sieve produces a lovely clear liquid, ready for bottling.