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Red wine rum plums

updated

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Ingredients for 1 servings:

  • 2 kg plums
  • 700 g sugar
  • 0.7 liters of red wine (1 bottle)
  • 250 ml rum, 40%
  • 1 vanilla pod(s)
  • 1 stalk(s) cinnamon
  • 1 tonka bean(s) (not essential)

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 40 minutes

adults only

Pit and quarter the plums. Mix with the sugar and let it steep overnight. The next day, split and halve the vanilla pod. Place it in a cotton bag or tea bag along with the broken cinnamon stick and the tonka bean, then tie the top. Bring to a boil with the plum sugar mixture, the red wine, and the rum. Remove the spice bag and fill the plums into jars. It will keep for a good year if it’s not all eaten beforehand. Super delicious with vanilla ice cream, but not for kids.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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