Drunk plums: it just doesn’t get better than that!
It’s easy to steep the small, sour, purple fruit of ‘Damson’ plums (and other small stonefruit, such as cherries) in booze. Just wipe their skins clean, prick them once with a kebab stick, and pack into large glass preserving jars. For every litre jar of plums, add up to 1 cup sugar (just shake it into the jar to fill up the gaps between the plums). Then top up with cheap gin. Steep for at least three months, shaking every few days until all the sugar has dissolved.
After six months or so, strain and taste. If the liqueur isn’t smooth enough for your liking, add a little extra sugar syrup. Then devour the wrinkly plums: they’re wonderful served with a creamy rice pudding for a decadent dessert, or on your winter porridge, or drained, patted dry and dipped in melted chocolate for homemade truffles.
Damson gin is one of my favourite things to have in the pantry, not least because a bottle of plonk makes a fabulous (and almost universally appreciated) emergency gift when you need one for a dinner party, forgotten birthday or anniversary… and you can’t be bothered driving to the shops.