Pages

Thursday, July 29, 2010

Thirsty Thursday-Plum Ratafia

Print Friendly and PDF



Modern day ratafias are generally wine or brandy based and flavored with chopped fresh fruit, herbs or vegetables. The word "ratafia" possibly has two definitions-a cordial flavored with peach or almond kernels, which could have high levels of toxicity, and a type of biscuit having the flavor of ratafia, typically almond, or made to be served with a ratafia. This cordial is easily made at home with seasonal fruit, sugar and a wine of choice. This plum ratafia is made with pluots,a cross between a plum and an apricot. Pluots are known for their sweet flavor, smooth skin and juicy flesh. A perfect fruit to make a lovely crimson colored ratafia. Although, developed in the late 20th century by Floyd Zaiger,  a California fruit breeder, pluots weren't available commercially until 1989 as it took several generations of cross breeding before the pluots of today were derived.


Plum Ratafia

1 bottle (750 ml) Riesling or Gewurztraminer
1/3 cup sugar
1-1/2 cups pitted and coarsely chopped fresh pluots or plums
1/4 cup plum brandy

In a large mouth bottle with a lid, combine wine and sugar. Stir to dissolve. Add fruit and brandy. Cover. Refrigerate 2-3 weeks, stirring occasionally in the first few days to dissolve sugar. When infused, strain out fruit, rebottle and refrigerate. Serve chilled.Keeps 1-2 weeks.

1 comment:

Mei Teng said...

Love the bold red of the drink and plums.

Loading...
Gadget by The Blog Doctor.