burnt plum sauce

I have made quince jelly and quince cheese from recipies on cottage smallholder site http://www.cottagesmallholder.com/ over the last two evenings. Tonight whilst watching the restaurant (ironically) I have been cooking plums in brandy.

Getting a little too involved with the program I managed to let my brandy sauce turn into something beyond caramel. The kitchen was a smoke haze and burning my eyes. The saucepan may not survive and I’ve never lost a saucepan before.

So they should have been

about 900 grams of fresh plums

a pint of brandy – the cheap stuff

350 grams of granulated sugar

a Cinnamon stick

a bit of lemon peel or orange peel.

Two pound sterilised jar/s

Put the brandy, sugar and Cinnamon stick in a pan where the plums will happily sit in one layer.

put on a medium heat and allow the sugar to dissolve slowly, stirring from time to time.

Add the plums and bring to a gentle simmer, cover the pan and cook for between 10 and 20 minutes, checking with a sharp knife to see if the plums are soft.

Once the plums are soft remove from the heat and carefully move the plums to a sterilised jar with a slatted spoon.

Put the liquid back on the heat and bring to the boil. Let the mixture cook down for 5 minutes – being careful not to go and watch a tv program.

Remove the pan from the heat, fish out the Cinnamon stick pour the liquid over the plums, they should be covered.

The plums should keep for a few weeks like this. Serve them with whipped cream and enjoy.


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