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. :)
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