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Author Notes: Save some summer for later to relish at the open fire... —Alice ter Meulen
Serves flexible numbers of mouths
pounds ripe, yellow/pink mirabelles plums
handful whole cloves
teaspoons vanilla bean paste
grams green fennel seeds
tablespoons honey (liquid)
pints Cuban rum
- Clean and wash the mirabelles, taking care you only use the best ones without blemishes, and put them in a glass container (so you can see how they 'ripen'). Add a stick of cinnamon, a handful of whole cloves, some green fennel seeds (if you have them), and stir two teaspoonfuls of vanilla bean paste into 1.5 pint of good quality Cuban rum with some honey according to taste. Pour the rum over the plums. close and shake well. Let this sit in a visible place in your kitchen. so you can enjoy the pre-pleasures of seeing them ripen (± 3 months, unless you're too hungry...).