WHAT TO DO WITH GIN SOAKED PLUMS?
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| 1 | I have spent the last month soaking gin in damson plums. I have just decanted off the gin now and I am left with a kilo of glossy swollen gin soaked plums. Any ideas as to what to do with them? freesia - 2016-03-23 16:57:00 |
| 2 | Custard. kenw1 - 2016-03-23 17:01:00 |
| 3 | This message was deleted. whitehead. - 2016-03-23 17:16:00 |
| 4 | whitehead. wrote:
But the heat of the oven would destroy an alcohol left in them. Oh and do not drive after desert. kenw1 - 2016-03-23 17:21:00 |
| 5 | I always leave my plums in the gin for longer than a month (more like 2 or 3 months) and I have also decanted off one lot of Damson Gin and then poured another measure of gin over the leftover plums to get another batch. The plums are nice in your favourite trifle recipe (if you like trifle) or my favourite is to make a boozy plum cheesecake with them. pony_girl - 2016-03-23 18:04:00 |
| 6 | Clafoutis ..yum paora-tm - 2016-03-23 18:07:00 |
| 7 | Eat them! Edited by samanya at 6:10 pm, Wed 23 Mar samanya - 2016-03-23 18:09:00 |
| 8 | I want some! awoftam - 2016-03-23 19:58:00 |
| 9 | freesia wrote: Do you add sugar syrup to the plum flavoured gin or the plums? We have prunes soaking in gin - nothing mentioned about adding sugar syrup like you do with most fruit liqueurs. paora-tm - 2016-03-23 20:15:00 |
| 10 | awoftam wrote: Edited by samanya at 8:24 pm, Wed 23 Mar samanya - 2016-03-23 20:23:00 |
| 11 | I have a heap of Bombay Sapphire gin. What fruit can I put in it and how long do I leave it there? awoftam - 2016-03-23 20:32:00 |
| 12 | omg. Eat them - one after the other until you fall over. Stop. Rest. Repeat. All my dreams come true... fefeoc - 2016-03-23 20:52:00 |
| 13 | This message was deleted. whitehead. - 2016-03-23 21:02:00 |
| 14 | Yes, eat them. Edited by gettinggrey at 9:09 pm, Wed 23 Mar gettinggrey - 2016-03-23 21:07:00 |
| 15 | Thanks everyone. For the time being I have poured the now pink gin over the fruit again and am going to leave them all for another month. All interesting ideas. I am tempted to try the gin jam, I would have to say. But I am looking forward to trying a plum gin and soda on the rocks . I haven't added any syrup to them at all , but I suppose I could at some stage. I have no idea what other fruit to add, but I am sure there must be a number... freesia - 2016-03-23 21:12:00 |
| 16 | I have made some too this year, first crop from our little tree. I have been doing cherries in brandy for ever, and use the cherries in cream fillings for cakes (stoned) and I would imagine you could do the same with damsons. My mum used to make cream sponges and fill the middle with cream and soaked cherries and cover the cake with choc ganache and decorate with the cherries- it was her much requested signature cake. katalin2 - 2016-03-24 00:36:00 |
| 17 | Makes the best plum jam ever but I usually soak for 3 to 4 months before straining of liquor. arielbooks - 2016-03-25 10:28:00 |
| 18 | paora-tm wrote:
I have never heard of prunes in gin, but I do soak prunes in port and I never add any sugar to those ( I always have a jar in the fridge, they are delicious and fabulous in a chocolate cheesecake). I always make Damson gin - with the little sour damson plums and yes they do need sugar. I wash and dry the damsons then poke a few holes in them and fill a large jar with them, add at least one cup of sugar (more if you like it a bit sweeter) and then fill the jar to the top with gin (usually about 1 litre) and then I let it sit for at least 3 months, sometimes longer. pony_girl - 2016-03-28 13:04:00 |
| 19 | I have made gin plums and left them for months and months - the longer the better- even had some over a year later and the skins weren't so rubbery like when I tried them after a month. Have made plum cakes with them and also just eaten as they are- just delicious. I have also thickened the syrup to have with dessert. I'm wanting to do some more now I've read this post! I ran out last year. Yum! rachelterry - 2016-03-28 16:44:00 |
| 20 | woweee. tried a damson drink a year ago,(homemade) and was really hooked on it. NOW I know how to make it. korbo - 2016-03-28 20:10:00 |
| 21 | korbo wrote:
I have never tried making it with any other plums, only damson's - but I am sure someone here will have had experience with different plums. I think the plums are pricked so that the gin can get into them and the plum flavour into the gin more easily. And I would suggest leaving it about 3 months, but if you are anything like me you can't help decanting off a bit to try now and then. And yes, when it's ready just decant off the lovely pink gin and then use the plums for boozy desserts - or cover them with new gin (in my experience the first batch is best though). I haven't tried making the gin with any other fruits - with something like peaches I would probably use the same recipe, but replace the gin with Vodka and make a nice peachy liqueur. pony_girl - 2016-03-28 23:08:00 |
| 22 | korbo wrote:
Not only any plums, any fruit can be used. Peaches are nice. Also any alcohol can be used though I usually use gin or vodka: whichever is cheapest I have always wanted to try with brandy. Edited by arielbooks at 7:36 am, Tue 29 Mar arielbooks - 2016-03-29 07:35:00 |
| 23 | This message was deleted. cleggyboy - 2016-03-29 08:39:00 |
| 24 | #23...how much spirit and how many lollies, and how much does one consume over an 8hr period. korbo - 2016-03-29 21:17:00 |
| 25 | Well I'll be. Thanks to this thread I have finally identified the nasty horrible little plums that grow in their billions on my tree in the backyard. They are damsons. And next year I will be soaking them in gin. Thanks OP. norse_westie - 2016-03-30 17:51:00 |
| 26 | bumping for cleggyboy to tell me more.... korbo - 2016-03-31 21:04:00 |
| 27 | norse_westie wrote:
Damsons also make the best ever plum jam btw..... katalin2 - 2016-03-31 22:47:00 |
| 28 | Have just been given a large box of peaches. Will stew some and then freeze some, will make jam/chutney... korbo - 2016-04-01 08:54:00 |
| 29 | This message was deleted. cleggyboy - 2016-04-01 10:46:00 |
| 30 | thank you, now just need the recipe for the *plonk*...and I'll be all set for winter ailments....lol korbo - 2016-04-01 12:00:00 |
| 31 | #29....what spirit do you find the tastest?? korbo - 2016-04-01 12:06:00 |
| 32 | This message was deleted. cleggyboy - 2016-04-01 13:40:00 |
| 33 | katalin2 wrote:
Great, I will make some next year. Meanwhile I managed to rescue a bowl full of them from my tree and will make plum gin this weekend. norse_westie - 2016-04-01 18:53:00 |
| 34 | The member deleted this message. cleggyboy - 2016-04-03 11:19:00 |
| 35 | pony-girl...I have my omega plums in a huge jar with vodka, and sugar. The sugar has gone to the bottom of the jar, and try as I can, i cannot get it to dissolve. I guess over time it will. I put the plums in first, then the sugar, then the vodka. korbo - 2016-04-15 11:00:00 |
| 36 | korbo wrote: Sounds like it needs daily shaking and a bit of patience. Try caster sugar next time. paora-tm - 2016-04-15 17:40:00 |
| 37 | That is the same way I make mine Korbo (although I use damson plums and gin) - but I have done other fruit in vodka and it's been delicious. I am sure the sugar will dissolve over time, just give it a good shake everyday. I make Mar's Vodka too - which is made by decanting off about a 3rd of a bottle of Vodka, cutting up 6 Mars bars and stuffing them in the bottle, topping up with Vodka, then you keep it in a warm place (mine is in the hot water cupboard) for at least 3 months (sometimes longer until you get the desired consistency) shaking the bottle every few days. It looks disgusting at first, but eventually turns into a thick syrupy chocolate Mars Liqueur - it's wickedly delicious. pony_girl - 2016-04-15 17:51:00 |
| 38 | awe, thanks so much for the info...cant wait now to try it. I am just leaving the jar in the cool laundry..hope that is right. korbo - 2016-04-15 20:31:00 |
| 39 | Here's another one... Ah black currants! hjrtraders - 2016-04-16 19:46:00 |
| 40 | sounds tasty....now ....where to find black currants. may have to wait until next year korbo - 2016-04-16 21:21:00 |
| 41 | Lynda Hallinan in her book "Foggydale Farm Jam Sessions" adds sugar to her damson gin and leaves it 3 to 6 months to cure. She takes the fruit and dips it in chocolate to make "tipsy truffles." devonwrecked - 2016-04-17 07:57:00 |
| 42 | hjrtraders wrote:
My daughter makes something similar to this - she calls it Ribena for adults - yum !! pony_girl - 2016-04-17 15:25:00 |
| 43 | tasted my *plonk* last week. ohhhhhh....so sweet and cant wait for another month to invite friends around to taste. korbo - 2016-06-09 21:42:00 |
| 44 | well, my *plonk* is beautiful, and as for the plums, well, don;t think I should have them with cereal in the morning....won't get anything done. Edited by korbo at 10:21 pm, Tue 16 Aug korbo - 2016-08-16 22:20:00 |
| 45 | bump bev00 - 2017-08-16 22:20:00 |
| 46 | When I make it I prick the fruit all over, place in a big jar and cover with sugar. After about a week all the sugar has dissolved, that is when I add the spirits. Leave for at least 3 months, strain and bottle. Use fruit left over in any cooked fruit recipe either stewed, jam or included in cakes. deboron - 2017-08-17 07:23:00 |
| 47 | This message was deleted. cleggyboy - 2017-08-17 12:23:00 |
| 48 | Rhubarb makes a good brew too. squeakygirl - 2017-09-23 11:23:00 |
| 49 | I make plum and other fruit schnapps (in vodka with sugar to sweeten). When you strain off the alcohol, add a little more to the fruit (rum, brandy or sherry is good, too) Cover the fruit tightly and serve to adults with icecream as you wish to. It will keep a while. punkinthefirst - 2017-09-23 15:50:00 |
| 50 | bump bev00 - 2018-09-20 00:09:00 |
