Tipsy Plum Roaster

Put the plums from the freezer in a pot with the sugar and port wine - mix well and simply leave covered overnight

Bring to the boil briefly and vigorously the next morning - then on the lowest flame for about 3 hours. Let it draw WITHOUT stirring - this creates a very gentle reduction and the mass becomes thick and thick - there are still pieces of fruit! (great tip from tuscanine .... for which I would also like to say thank you - that saved me a lot of stress of stirring!)

Pound the cinnamon blossoms in a mortar and put them through a fine sieve into the plum mixture - season with a little caramel-vanilla sugar - let the mixture boil again for a few minutes while stirring - then remove from the fire and pour in the plum schnapps - fill into clean mason jars and close immediately

I picked up digger 56 again - thanks roland - it turned out to be super delicious ...