Plum schnapps

When making plum schnapps, the variety of plum you choose does matter. Generally speaking, the riper the plums are, the more rounded and distinct the plum flavour of the schnapps will be. Reine Claudes, the small green plums with purple speckles, are fantastic eating and preserving plums with plenty of flavour and are therefore also the best for making schnapps.

Alternatively, you can choose the Kirkes or Opal varieties, both of which are very aromatic when at their ripest. Prune plums are good for schnapps that needs to steep for a long time, and where you want a rich flavour of plums, prunes and almonds to come through.

You shouldn’t waste time, effort or money on plums from the supermarket. These are imported plums, available all year round, which are hard, sour and completely devoid of flavour. For reasons that are baffling, but surely financial, supermarkets hardly stock Danish plums during the season. However, you may still be lucky enough to find greengrocers selling a selection of the varieties described.

Plum schnapps must be left to infuse for at least 5 months; the larger and firmer the plums are, the longer they need to infuse. At the same time, a hint of almond flavour will be drawn out from the stone.