Just made two infused brandies. One has apples, hazelnuts, cinnamon, cardamom, ginger, vanilla and a whole pear. Thinking of some brandied pear hand pies in my future, or maybe just a fancy party snack. The other has a romantic focus with cherries, damiana, rose buds, rose hips, vanilla bean, and cardamom.
In the fall I pick tiny plums from old neglected plum trees from around downtown. This fall I had a bag that I just stuck in the freezer to do something with later. Then, while cleaning the freezer I accidentally left these plums out and they thawed. Since I have a little cough I decided to do something easy with them to enjoy and celebrate with later. Plum brandy! I have loads plum sauce put up already. I’ll soak the plums in brandy for a while then mash the plums with the brandy and soak some more over the course of several weeks and then strain through a very fine cloth. I use a ‘nut milk bag’. I did this last year with both gin and brandy and gave it out and took it as a camp warm up on backpacking trips. No sugar just the plums and liquor. Amazing and fruity!
stigmastylepistil 