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Plums in Anise- and Orange-Spiced Armagnac
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These glorious, boozy plums make a fantastic winter dessert teamed with rich vanilla ice cream or with fluffy, steamed sponges and lashings of hot, creamy custard. English plums are still wonderful at this time of year, and those bottled in September and October should be fabulous by Christmas. For the best results, choose unblemished fruits that are ripe but still firm, and take care not to overcook them.
Makes: 2 x 1 litre jars
This recipe was first published in Thu Sep 01 01:00:00 BST 2005.