BBC Good Food Magazine

More ideas for September

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Plum brandy

MAKES 750ml bottle PREP 15 mins plus 3 weeks infusing EASY V

Put 350g plums, halved and destoned, in a large sterilised glass jar with 175g caster sugar, 700ml brandy, 1/2 cinnamon stick and

1 star anise. Seal and rotate the jar to help dissolve the sugar. Shake or rotate (trying not to bash the fruit) every day for a week. Once the sugar has dissolved, leave in a cool, dark place for two more weeks. Strain through a fine mesh sieve, discard the fruit and spices and pour into a bottle. Will keep for two months.

GOOD TO KNOW vegan • gluten free

PER SERVING 65 kcals • fat none • saturates none •

carbs 5g • sugars 5g • fibre none • protein none •

salt none

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