Ingredients
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2 lb [910 g] Italian prune Plums
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2 cups [480 ml] Brandy
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2 Tbsp Brown Sugar
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2 Cinnamon
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2 Star Anise
Directions
In fall, parts of my neighborhood are littered with Italian prune plums, frosty violet on the outside and darkly amber and juicy inside. I seek out friends with backyard trees and gather as much of the fruit as I can for drying, on their own and also first soaked in brandy for a grown-up take on the sugar plum. Don’t discard the spiced brandy you use for soaking the plums; it can be reused for future batches, or better yet, sipped as a cordial or as a component in a Champagne cocktail.
Steps
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1
Done
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In a large bowl, combine the plum halves, brandy, brown sugar, cinnamon, and star anise |
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2
Done
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Line dehydrator trays with nonstick mesh sheets that have been lightly coated with cooking oil. |
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3
Done
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Lay out the plums cut-side down on the prepared trays. Dry at 135°F [57°C] for 24 to 28 hours, until the plums are leathery and no longer squishy at their centers. Some plums |
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4
Done
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Store in an airtight container, preferably with a silica gel packet to extend freshness, in a dark |
