A must for anyone who loves fruit tea. It can be combined with any fruit, flavoured and seasoned to taste. When the fruit is cooked, put it with the spices in sterile jars in the same way as a jam and put it in the same dry saucepan and let it cool slowly.
Baked plum brandy
Spicy roasted plum tea simply for the autumn/winter tea season.
Ingredients
- 2 kg plum
- 400 g sugar
- 2 package vanilla sugar
- 1 tablespoon cinnamon
- 1 coffee spoon cloves
- 1 coffee spoon nutmeg
- 1/4 coffee spoon cardamom
- vanilla powder
- 1 db lemon juice
- 1 db grated lemon zest
Instructions
- Preheat the oven to 180°C on the top and bottom baking programmes.
- Wash the 2 kg of plums, core and cut them into small pieces and put them in a jenai or on an enameled baking tray.
- Seasoning: add the grated zest and juice of 1 whole lemon. Add 2 packets of vanilla sugar, 400 g sugar (honey can also be used), sweeten to taste and season to taste. Mix and add the spices: vanilla powder, 1 tbsp cinnamon, 1 tsp nutmeg, 1 tsp cloves, 1/4 tsp cardamom. Mix again.
- When the oven has reached the temperature, put it in to bake. Bake for 1 hour, turning halfway through at 30 minutes.
- When the fruit is cooked, put it in sterile jars with the spices in the same way as a jam and put it in the same dry saucepan and let it cool slowly.
- Allow 1-2 weeks for the flavours to meld, but you can eat it straight away. I usually put about 4 teaspoons in a mug, add hot water and you have a delicious additive and preservative free tea. Plus you can eat the delicious fruit pieces. 🙂
