My Mom's Plum Brandy
A sweet liqueur for drinking or serving over ice cream or fruit.
Steps
Rinse the plums and cut out the pits.
Place in a large crock or one or more large jars.
Pour in as much of the sugar as the container can hold.
Cover loosely and let it ferment at room temperature for six weeks.
As the mixture liquefies keep adding sugar until it is used up.
Strain the liquid and mix it with the whiskey and bottle it up.
My mother always uses a cheap whiskey and allowed the mixture to age in the bottle for many months.
However , using a good whiskey makes it drinkable right away--especially important for the first batch.
It keeps indefinitely--if you make enough.
Ingredients
italian plums, sugar, whiskey