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Still Life of Plums and Jam-Making Utensils
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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
the plums in a single layer in a large shallow non-aluminum pan.
the rum, sugar, spices, and enough water to cover.
the liquid to a boil, reduce to a simmer, and poach until the fruit
pierced easily with a knife.
from the heat and let the fruit cool in the liquid.
2 plums per person.
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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