Plums in plum wine with rosemary
2 quarts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Fresh plums |
| 2½ | cup | Plum wine |
| 1½ | cup | ;Water |
| 2 | cups | Sugar |
| 6 | 3\" sprigs fresh rosemary | |
Directions
Wash and dry the plums, then prick each one several times with a toothpick or skewer.
Combine the plum wine, water, sugar and two rosemary sprigs in a nonreactive pan and cook over medium-high heat, stirring frequently, until the mixture boils and sugar is dissolved. Remove the pan from the heat, cover, and let steep for 30 minutes.
Prepare the jars, lids and boiling-water bath. Remove the rosemary and bring the liquid to a boil over medium-high heat, stirring occasionally. Fill each hot, dry jar with plums and two rosemary sprigs, leaving ½" headspace. Pour the liquid over the fruit until just covered. Wipe the rims with a clean towel and attach lids securely. Place the jars in the boiling-water bath and, when water returns to a boil, process for 25 minutes. Remove the jars, cool, label and store.
Oster writes: "Use small sweet plums for this dish. The plum wine is a Japanese sweet wine that is usually found in liquor stores near the sake. The resinous quality of the rosemary keeps this dessert from being cloying. To serve, warm the plums and spoon vanilla ice cream over them."
From Maggie Oster's "Herbs in the Pantry" article in "The Herb Companion." August/September 1995, Vol. 7, No. 6. Pg. 34. Electronic format by Cathy Harned.
Submitted By CATHY HARNED On 08-01-95