Taking the Sloe Outta Gin: Plum Addition
In my column this week, I talk about sloe gin and coming up with our own Northwest version of it, blackberry cordial. (Cordial generally refers to a sweetened spirit that has a base of fruit or fruit juice.) I received many emails asking me if plums could be substituted in the recipe.
Absolutely, with a few adjustments. Depending on the sweetness of the plums, you'll want to de-pit, cut, and stew the fruit. This will soften the sharp flavor of the skins and bring out the natural sweetness of the fruit (plums just don't give up their juice as easily as berries). Then cut the added sugar in half, since you can always adjust at the end.
Where to find plums: As the keeper of an Italian plum tree myself, I would encourage you to ask your plum tree-ed neighbor first. The average plum tree yields more plums than any human could possible use, so you're doing us all a favor. Leave a note with your email, even offer to rake (15% of my plums hit the ground before they ripen). Likewise, if you own a plum (or apple or pear) tree, leave a sign for others to help you get rid of your fruit.
But you can't have my plums, they've been promised to Kauffman, for production of his world famous ratafia.
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