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.