Recipe: Creme De Prunelle Liqueur

Another recipe comes out of one of my favorite books of all time Classic Liqueurs; inspired by a French Liqueur made from wild plums.

1 1/2 lbs dried pitted prunes, cut into halves
1 1/2 cups granulated sugar
2 1/4 cups vodka (I used Monopolova)
1 1/2 cups brandy (I used Paul Masson)

Place cut prunes in an aging container.  Add, sugar, vodka and brandy; stirring well to combine.  Cap and place in a cool place for one month.  Stir weekly to dissolve sugar.

Creme De Prunelle

After initial aging, pour liquid through a wire strainer placed over a large mixing bowl.  Press liqueur juices from prunes with the back of a wooden spoon.  Remove prunes from the liqueur.  Prunes may be saved for cooking, or I ate them on ice cream.  Re-strain using a coffee filter or cheesecloth.  Bottle and let age for two more months for the flavors to meld.


I know what you are thinking, why prune liqueur?  Well, sometimes you just try and see what happens.  Not only was I pleasantly surprised, frankly, but I was also amazed at how tasty the prune and brandy flavors are.  Sweet and yet savory this liqueur would certainly cook well with pork and other meats.

Great Cocktail:

Angel's Wing
1/2 oz Creme de Cacao
1/2 oz Creme de Prunelle

Pour gently in order so the liqueurs do not mix.  Pour a little sweet cream on top.


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