Prune Liqueur. Prune liqueur is not one of America's favored flavors, but is widely favored in Eastern Europe and France. This liqueur is great for drinking and also when used in cooking. Prune Liqueur The ingredients; plum brandy, prunes and local herbs that are handpicked nearby the estate, all compliment one another to create a rich, fragrant and distinctive flavour, reflective of its origins.
This is the most awesome tasting Prune Liqueur Recipe in the world. Read the Prune liqueur recipe? discussion from the Chowhound Home Cooking, Liqueur food community. The plums and prunes we use for the brandy and the liqueur are from the same single-orchard trees in Dayton, on the slopes of Oregon's coastal range. You can cook Prune Liqueur using 4 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Prune Liqueur
- Prepare 1 of approx. 500 grams Prunes.
- Prepare 1 of Lemon.
- Prepare 1/2 cup of Honey.
- It’s 900 ml of Shochu.
The liqueur is finished with a minimal amount of organic cane sugar syrup made in Forest Grove. Thick, aromatic and rich, notes of prune, plum and vanilla. An unexpected pleasure on the palate. Fruit Liqueurs are a sub-category of the wider liqueur family of drinks.
Prune Liqueur instructions
- Sterilize a container for the liqueur using boiling water, and leave to dry. Wash the prunes and get rid of any stems. Pat away any excess moisture with a paper towel..
- Peel the skin off the lemon, including the pith. Slice into 4 round slices..
- Add the prunes and lemon slices to the container and pour in the shochu..
- Store in a cool, dark place. It should be ready in about 6 months. The lemons are only there for flavour so you can remove them after 1 month. You can remove the prunes after 6 months, and use them to make jam or for baking..
The term fruit is used in a broad sense here, as it may apply to a number of artificially produced flavors as well a. Stores and prices for 'Louis Roque Ratafia Pruneaux & Prune Liqueur' prices, stores, tasting notes and market data. A classic of southwest France, land of confit, pâté, and foie gras, they are steeped in a syrup spiked with Armagnac, the region's brandy. Since the prunes are pitted, they release some of their.
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