I have a question about the recipe "Italian or French Plums in Brandied Coffee Syrup" from Alice Medrich. Any suggestions what to substitute the plums with?
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The simplest substitutions for plum would be hybrids or crosses like pluots, apriums, and plumcots. Apricots would be another candidate as they are in the same subgenus.
Drifting a little farther away would be other stone fruits such as peaches and nectarines (which are actually the same species although commercially considered different fruit).
Even farther away would be cherries which are still in the same genus (Prunus) but like peaches and nectarines in a different subgenus.
I've cooked with all these fruit before although not this particular recipe. My guess is if you use apriums, pluots, or plumcots, you will have an end result that is the most faithful to the original recipe.
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