Spiced Plums

Name: Spiced Plums
Cuisine: Australian
Ingredients: 3 kg satsuma or blood plums, washed; 3 pieces whole dried mace; 6 cloves; 2 sticks cinnamon; 3 kg satsuma or blood plums, washed; 2 litres water; 1 vanilla pod, split open; 300 ml cassis; 200 ml brandy; 2 kg castor sugar

Preparation info

Difficulty
Easy

Appears in

Paramount Cooking

By Christine Manfield

Published 1995

About

These plums are very versatile. Used as they are, they make a warming winter dessert; cooked until the fruit has broken down, then sieved, these spicy plums make a sauce that can be preserved in hot, sterilised jars.

Ingredients

2 litres water
2 kg castor sugar
200 m

Oceania
Australia
Dessert
Gluten-free
Vegan
Winter

Method

Put all the ingredients except the plums in a large stockpot and bring to a boil. Simmer for 20 minutes.
Add the plums to the syrup and simmer gently for 10 minutes until the plums are softened but not broken down. Pour the plums and their syrup into hot, sterilised preserving jars and seal.
When cool, refrigerate and store for 1 month before using. Peel