1979 Press Photo Brandy Spiced Plums. Add brandy and let the magic happen.

A spirited accompaniment for meat is the end result of a simple recipe for preserving purple plums. Whole plums are cooked briefly in a spiced sugar syrup. The plums are packed into canning jars, covered with the syrup and topped off with brandy. Brandy Spiced Plums require a wait of four weeks to let the magic happen; then they are ready to heat and serve as an elegant partner to meat. Brandy Spiced Plums are also suitable to serve as a festive dessert. Heated and thickened slightly, they make a sparkling sauce to spoon over vanilla ice cream.

Photo is dated 1979.

Photo measures 8 x 10 inches.