Menu
Brandied Dried Plums 20 Servings 2 cups water 2 cups Sugar 1 cup Armagnac or brandy 1 lb Earthbound Farm Organic Dried Plums (prunes) 3 stalks lemongrass (soft inner cores only, cut into 1-inch pieces and lightly crushed) 4 whole star anise pods 1 orange (Peel, removed in strips without any white pith)
All Recipes

Brandied Dried Plums

Lemongrass and star anise lend flavor and perfume to a simple syrup used to preserve dried plums (prunes). The fruit plumps up beautifully, making a handy condiment for jazzing up yogurt and hot cereals or topping ice cream.

20 Servings

Ingredients

2 cups

water

2 cups

Sugar

1 cup

Armagnac or brandy

1 lb

Earthbound Farm Organic Dried Plums (prunes)

3

stalks lemongrass (soft inner cores only, cut into 1-inch pieces and lightly crushed)

4

whole star anise pods

1

orange (Peel, removed in strips without any white pith)

Directions

Combine the water, sugar, and brandy in a saucepan and cook over medium-high heat, stirring frequently, until the sugar dissolves. Boil the syrup for 1 minute, then add the dried plums and reduce heat to maintain a simmer. Cook until the plums are tender, 5 to 10 minutes.

Remove from the heat and add the lemongrass, star anise, and orange peel. Let the mixture steep at room temperature until the plums have softened and plumped and the liquid has cooled.

Sterilize 3 glass jelly jars and lids in boiling water. Divide the plums and syrup among the jars, including the lemongrass, star anise, and orange peels. Cover tightly and refrigerate until ready to use. The preserved fruit should be consumed within a month.

 

You might also like

Sign up for Organic Bound!

We're sharing delicious recipes, exclusive coupons and fresh takes on happier, healthier living — all inspired by over 30 years of growing organic goodness and delivered right to your inbox.

Sign me up for email
Join

Just a few more details