Plum
Kate Ward...
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Stewed Rum Plums

"The value of those wild fruits is not in the mere possession
or eating of them, but in the sight and enjoyment of them."
~ Henry David Thoreau

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Still Life of Plums and Jam-Making Utensils
Paul Gagneux
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La Belle Cuisine

Stewed Rum Plums

Glorious American Food
by Christopher Idone, 1985, Random House, New York

2 dozen golden plums
2 cups dark rum
2 cups sugar
1 vanilla bean, split
3 small cinnamon sticks
2 tablespoons peppercorns

Place the plums in a single layer in a large shallow non-aluminum pan.
Add the rum, sugar, spices, and enough water to cover.
Bring the liquid to a boil, reduce to a simmer, and poach until the fruit
can be pierced easily with a knife.
Remove from the heat and let the fruit cool in the liquid.
Serve 2 plums per person.

Note: These Stewed Rum Plums can be put up in sterilized jars or refrigerated for up to 5 days.
Serves 8 to 12

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