750 g plums or plums pitted weighed Plums before stoning rinse and dab.
Boil the red wine with the sugar, the sliced vanilla pod, the peeled and sliced ginger and the cloves.
Boil for 10 min in an open saucepan and steep for another 10 min.
Then pour through a sieve and bring to a boil repeatedly.
The plums in form and after boiling pull more than make 5 min.
Fill fruit and gravy into prepared glasses and about a finger high, to the rim of the glass, pour rum.
Quickly close the jars, keep cooled and dark.
Shelf life: 6 weeks.
With gravy the red wine plums are a delicious addition to sweet puddings, long grain rice or semolina casserole, without gravy to roast game.
The gravy is suitable to refine the sauce.
Our tip: Use your favorite red wine for cooking!
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