Green plums in cognac

About the dish

Fra «Kogebog for skole og hjem» (1900) av Henriette Schønberg Erken og Caroline Steen. En forseggjort flerdagers plommekonservering med konjakk, der bærene skånsomt overhelles med saft flere ganger for å beholde formen. Papir fuktet i rom fungerte som en aromatisk, alkoholholdig forsegling.

How to make it

1. 1

   Steep in sugar and cognac

   Dry the plums in a clean cloth, prick them and place them in a tureen. Sprinkle the sugar over and pour over the cognac. Cover and let stand until the next day.

2. 2

   Boil the syrup the first time

   Pour off the juice from the plums and boil it over low heat, skimming well. When the juice has boiled for a quarter of an hour, add the plums and let them steep for 10 minutes.

3. 3

   Steep overnight

   Pour everything back into the tureen and let stand, covered, until the next day.

4. 4

   Boil the syrup smooth

   Pour off the juice from the plums again and boil it until it becomes smooth. Place the plums in the jars they are to be stored in, and pour the boiling syrup over.

5. 5

   Seal

   Let stand, covered, until the next day. Then place paper dipped in rum over, and tie the jars shut.