We served brandied plums with soft cheese and chocolate cake for dessert in the 2017 NOVEMBER DINNER SHOW.


  • 8 cups brandy
  • 8 cups natural sugar
  • 4 cups water
  • 3 each lemons, peeled, save meat for another purpose, using skin/peel only
  • 1 teaspoon coriander, ground freshly if possible
  • 10 pounds Italian plums, washed, halved, pits removed


Combine all but plums in large stock pot; bring to a simmer while stirring cautiously so nothing splashes out of the pot. Pour half of the liquid into a second pot. Now split the plums equally between both pots. Bring back to simmer and cook for 5 minutes on medium heat, being careful not to bruise the plums. Remove pots and chill; cover when cold and hold at least 2 weeks in the refrigerator, but better up to 6 weeks. Use as needed.


printable page