Preserved plums are delicious and will bring a little festive sparkle to the cold winter months long after the turkey has been carved. Once preserved, the plums will keep for 3 months as long as they are submerged in the liquor and pair perfectly with tarts and ice cream, dropped into a vanilla rice pudding or yoghurt, or even to give a little depth to a glass of champagne.
New to preserving plums? Our dedicated chefs at The Merchant Hotel have created a simple recipe for some boozy plums that are certain to spice up any winter dessert.
· 8 plums
· 100g demerara sugar
· 100g maple syrup
· 100ml water
· 1 inch ginger
· 1 stick lemon grass
· 1 Sarawak peppercorn
· 10 coriander seeds
· 1 mace blade
· 75ml dark rum
· 75ml port
· 75ml sherry
1. Halve the plums, remove the stones and place flesh side down in a cold non-stick pan with the demerara sugar.
2. Heat the pan until the sugar dissolves and starts to turn amber. Add the maple syrup and the water, simmer for two minutes.
3. Remove the pan from the heat, allow to cool then place the ingredients a 1 litre Kilner jar.
4. Clean the same pan, and lightly toast the spices. They will be toasted enough when the coriander seeds begin to pop slightly.
5. In a saucepan bring the ginger and lemon grass to a simmering stage with the sherry, port and rum. Don’t allow this to simmer for any more than a few minutes as the alcohol will lose its potency – this is a characteristic which you want the plums to inherit from the preserving process.
6. Place everything in the jar, close the lid and keep in a dark cupboard for a week.