Brandied Dried Plums with Orange Zest

Yield 24 Servings

4 cups (about 24 ounces) pitted dried plums
2 1/2 cups Armagnac
2 cups strongly brewed black tea (free tea sample)
3/4 cup sugar
2 tablespoons finely chopped orange zest
4 cinnamon sticks
1/4 teaspoon ground cloves


In medium bowl, combine dried plums and Armagnac; set aside. 

Meanwhile, in medium saucepan, bring tea and sugar to a boil over high heat, stirring occasionally. Stir in dried plum mixture, orange zest, cinnamon sticks and cloves. Reduce heat; simmer, covered, 20 minutes. Remove from heat; cool 20 minutes, uncovered.

Spoon into jars with lids for gift-giving. Store, covered, in refrigerator for up to 1 month. Remove cinnamon sticks before serving. Serve warm, spooned over vanilla ice cream, if desired. Can also be served warm in individual dessert dishes, topped with whipped cream and crumbled macaroons or gingersnap cookies.


- Armagnac is an aged French brandy; other brandies may also be used. When using other brandies, increase to 3 cups; decrease tea to 1 1/2 cups.
- To brew strong tea, use 2 standard-size tea bags per 2 cups boiling water.
- For orange zest, use zester or vegetable peeler to remove orange portion only from orange; chop finely. Grated orange peel may be substituted for orange zest; decrease to 1 tablespoon.

Nutritional Information (per serving) Calories 100 Cholesterol 0mg % of Calories from Fat 0% Fat 0g Sodium 0mg Carbohydrates 24g Protein 1g Fiber 2g

Source: California Dried Plum Board

Yesterday's Recipe

browse recipes

Home Wedding Cakes Cakes Job Board

Measurement Help & Conversions

Send mail to PastryWiz with questions or comments about this web site.
TM Copyright ©  Privacy