From: Barbara Pollack <blpatcai@erols.com>
Date: Wed, 10 Jul 1996 02:09:52 -0400 (EDT)
A sweet liqueur for drinking or serving over ice cream or fruit.
Rinse the plums (do not scrub away the white bloom) and cut out the pits.
Place in a large crock or one or more large jars. Pour in as much of the
sugar as the container can hold. Cover loosely (I believe the traditional
cover is several layers of cheesecloth but I've done fine with a regular
lid that is left unscrewed) and let it ferment at room temperature for six
weeks. As the mixture liquefies keep adding sugar until it is used up.
Strain the liquid (reserving the pulp) and mix it with the whiskey and
bottle it up. My grandmother always used a cheap whiskey and allowed the
mixture to age in the bottle for many months. However, using a good
whiskey makes it drinkable right away--especially important for the first
batch. It keeps indefinitely--if you make enough.
Yield: about 4 or 5 quarts--depends on plums and fermentation.
JEWISH-FOOD digest 246
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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