Brandied Plums

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After 24 hours in the fridge, we broke these out, and my wife said "it tastes like Christmas." The mix of brandy and cinnamon and plum does taste like something you'd expect to find on a holiday table. I wonder how it would hold up as a fruitcake ingredient. (In fact, I imagined it as a special Christmas-stocking candy.)

Of course, all the talk of Christmas makes me wonder if the recipe would have to change to make them store well. We'll pay attention as we nibble the jar down over the next few weeks... for science.

In the meantime, I'm wondering how to pair them. Vanilla ice cream or whipped cream seems obvious, as would a shortcake. I'm tempted by the idea that these might work in something like a clafouti or even an upside-down cake.

I made a half-batch, and frankly, it doesn't save enough work to be worth it. The Lees are right; make two jars and, if you won't use them, give them away.

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