Italian or French Plums in Brandied Coffee Syrup

By Alice Medrich
August 7, 2015
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Author Notes: Unlike round plums and pluots, which are dramatically sweet and tart and juicy just eaten out of hand, prune plums are subtle. They are medium-sweet and mellow—their true greatness usually emerges in baked desserts, such as tarts, tortes, and cakes.

But they are also unexpectedly marvelous—with rich flavor and a velvety texture— simply poached in strong coffee with a little brandy.
Alice Medrich

Serves: 4 to 6

  • 2 cups strong coffee
  • 1 cup (200 grams) sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons brandy
  • 1 3/4 to 2 pounds (800 to 900 grams) fresh prune plums (see headnote) halved and pitted to make 5 to 6 cups
  1. Combine all of the ingredients in a medium saucepan and bring the mixture to a simmer. Cover and simmer 5 to 10 minutes, turning the plums gently, once or twice, until just tender.
  2. Taste and add sugar to balance the flavor if necessary.
  3. Serve hot, warm, or chilled. Plums keep in the refrigerator for at least a week.

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