Servings: glas
Pickled Plums
Pickled plums are a delicious accompaniment to ice cream, cakes, and desserts. This recipe is super smart because the same sugar syrup is divided into two portions, each added with different spirits.
Ingredients
- 1.5 kg Plums
- 200 gram Water
- 50 gram Vinegar
- 500 gram Cane Sugar
- 1 pcs. Vanilla Pod
- 150 gram Rome
- 150 gram Port
- Atamon
Instructions
- Halve the plums and remove the pits.
- Distribute the plums in 4 preserving jars (scalded and optionally rinsed with Atamon).
- Split the vanilla pod and scrape out the seeds with a small sharp knife. "Mash" the vanilla seeds with a bit of the sugar to separate the seeds.
- Put water, vinegar, vanilla sugar, and sugar in a pot and bring to a boil.
- Once the sugar is dissolved, remove the mixture from the heat.
- Add rum to one half of the sugar syrup, and add port wine to the other half.
- Pour the rum syrup over the plums in two of the jars, and pour the port wine syrup over the plums in the other two jars.
- Seal the jars and store them in a cool place.