Six String wrote:Jumper K wrote:Six String wrote:I started a little food experiment today with the plums from the backyard. I have way too many to possibly eat and they are small this year so I've decided to cook them down in a slowcooker without adding sugar or anything else. That way I can try some different flavoring approaches, both savory and sweet to see what works. I'll freeze the pulp in small batches to preserve them and bring some out when the mood strikes and play around with it. I don't really want to make jam with it so that's why I'm giving this a go. Last year I put some in my dehydrater but it made a sticky mess in the process so I thought I'd try this. If anyone has any ideas I'm all ears.
Are they plums or damsons les? I’m thinking either could nicely be added to some gin or vodka.
After thinking on this a few minutes it dawned on me that you might have meant a plum/vodka infusion? Initially I was thinking of my purée and adding it to a cocktail but that probably wouldn't work very well. Packing a large jar with plums and filling it with vodka and allowing it get acquainted sounds like the better idea. The tree still has plenty of plums so that is still possible. Thoughts?
Thats exactly what I was thinking of Les. Like Sloe Gin.