What to do with plums

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What to do with plums
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Downsizer Forum Index -> Recipes, Preserving, Homebrewing

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2steps

Joined: 05 Sep 2005
Posts: 5349
Location: Surrey

Posted: Sat Sep 17, 05 5:43 pm Post subject:
How about Plum Cobbler, sorbet or I have a recipe for Plum Glazed Chicken

Leonie

Joined: 13 Sep 2005
Posts: 731
Location: West Sussex

Posted: Sat Sep 17, 05 5:51 pm Post subject:
Knew I should have picked another bag of plums

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Sat Sep 17, 05 9:34 pm Post subject:

2steps wrote:

How about Plum Cobbler, sorbet or I have a recipe for Plum Glazed Chicken

Would you care to share the chicken recipe? It sounds great!

Lloyd

Joined: 24 Jan 2005
Posts: 2699

Posted: Sun Sep 18, 05 12:16 am Post subject:

GardenerJ wrote:

You don't happen to have a plums in brandy recipe do you, that idea sounds nice.

Jesse, my neighbour at my last house used to make vast quantities every year. He simply cut the skin of the fruit when ripe, filled a jar with them, topped up withcheap import brandy, and left it for 10 months before decanting. Wicked stuff. Every morning he had a nose like Sid James!!

Killer brew to offer at a party, too!!...Goes in no time!

Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Sun Sep 18, 05 7:23 am Post subject:

Woodsman wrote:

No sugar added, woodsman?

Leonie

Joined: 13 Sep 2005
Posts: 731
Location: West Sussex

Posted: Sun Sep 18, 05 9:04 am Post subject:
Woodsman, would that be making a plum flavoured brandy as opposed to a sweet plum liqueur type drink? I want to achieve a sweet liqueur and might experiment with using the plums (when finished in the brandy) to make liqueur fruit filled choccies.

Josey Wales

Joined: 16 Sep 2005
Posts: 14
Location: Gower

Posted: Sun Sep 18, 05 10:34 am Post subject:
If you intend to make choccies, it's a good idea to use a medium to good brandy as the plum and grape go well together well.

Leonie

Joined: 13 Sep 2005
Posts: 731
Location: West Sussex

Posted: Sun Sep 18, 05 6:46 pm Post subject:
Thanks Sean, plum jam and brandy all made, looking forward to tasting the brandy!

Lloyd

Joined: 24 Jan 2005
Posts: 2699

Posted: Sun Sep 18, 05 6:52 pm Post subject:
[quote="GardenerJ"]Woodsman, would that be making a plum flavoured brandy as opposed to a sweet plum liqueur type drink? quote] His brandy was fairly dry on the palate, actually, although obviously the fructose dissolved into the liqor. For your purposes, why not soak marzipan or glaceed fruits in it?

gil
Downsizer Moderator

Joined: 08 Jun 2005
Posts: 18409

Posted: Tue Sep 20, 05 2:27 pm Post subject:
though it may seem a waste of good fruit, plum wine is always an option. Should turn out a good rose colour, though possibly lengthy to clear. I'm still fermenting my first batch, made with last year's frozen plums, in order to clear space in the freezer for this year's produce. It smells OK, but I'm not into tasting half-done homebrew, so no idea about taste.

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Tue Sep 20, 05 2:55 pm Post subject:
Gbst, plum wine can vary from slightly acidic nasty water righty through to a wonderfully rich, tasty wine. More often than not you'll end up somewhere towards the latter Can take a while to clear; did you use some pectinase?

dododumpling

Joined: 14 Sep 2005
Posts: 40

Posted: Tue Sep 20, 05 3:00 pm Post subject:
There's a recipe in Nigella Lawson's Domestic Goddess for a chinesey style plum chutney. Very nice.

gil
Downsizer Moderator

Joined: 08 Jun 2005
Posts: 18409

Posted: Tue Sep 20, 05 3:25 pm Post subject:
a wonderfully rich, tasty wine. More often than not you'll end up somewhere towards the latter hopefully this batch should be not bad. smells very plummy, anyway. Can take a while to clear; did you use some pectinase?[/quote] yes, because it looked as though there was pulp strained into the demijohn. it's starting to go no, but I expect to rack it a few times.

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Tue Sep 20, 05 3:32 pm Post subject:
When it's done fermenting and settled a bit, rack it off the yeast, but then I'd leave it somewhere dark and check once in a while, racking it when it's clear and not before, I suspect that racking it more often isn't going to get it clear any faster.

gil
Downsizer Moderator

Joined: 08 Jun 2005
Posts: 18409

Posted: Wed Sep 21, 05 2:43 pm Post subject:

cab wrote:

When it's done fermenting and settled a bit, rack it off the yeast, but then I'd leave it somewhere dark and check once in a while, racking it when it's clear and not before, I suspect that racking it more often isn't going to get it clear any faster.

OK, will do. The less I have to do to it the better. Not finished fermenting yet. 5 gallons : 1 almost fermented out, 3 getting there, and one that stuck at 1048 and has had various things done to it to get it to go.

The sitting room is like a hospital ward, as it's the only room with heating : perhaps there should be a TV programme hosted by a celebrity heavy drinker (perhaps the ghost of Oliver Reed), called 'Homebrew Hospital' .

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